Katie Parla’s Neapolitan-Style Pizza Dough

Directions

• 1)

  Combine the flour, yeast and cold water in the bowl of a stand mixer fitted with a dough-hook attachment. Mix on the lowest speed until the dough just comes together and there is no trace of dry ingredients. Remove the bowl from the mixer, cover with plastic wrap and let the dough rest at room temperature for 30 minutes.

• 2)

  Return the bowl to the stand mixer; mix (still with the dough hook) on medium-low speed. Add the salt; mix on medium-low for 7 to 10 minutes, until the dough is smooth and elastic.

• 3)

  Lightly flour your work surface. Turn out the dough there, shaping it into a tight ball. Use some oil to lightly grease a separate mixing bowl; transfer the dough, cover with plastic wrap and refrigerate for at least 20 hours, and up to 30 hours.

• 4)

  Re-flour your work surface. Turn out the chilled dough there, allowing it to gently release from the bowl. Divide it into four equal portions; about 250 grams each.

• 5)

  Lightly grease a baking sheet with oil.

• 6)

  Work with one portion of dough at a time, pulling its corners toward the center so they meet; press lightly so they attach, but do not flatten. The dough will tighten up and take on a rounded shape. Flip over the dough so it is seam-side down. Gently cup the dough in your upturned hands. Carefully move it in circles, taking care to prevent any tears. This will help create a tight, even ball.

• 7)

  Repeat this process with the remaining portions of dough. (At this point, the dough can be sealed in zip-top bags and frozen, for up to 3 months.) Place the dough balls on the baking sheet. Brush them lightly with oil and cover with plastic wrap. Let them rest at room temperature until the dough has nearly doubled in size, about 2 hours.

• 8)

  At least 30 minutes before baking, position a rack 4 to 6 inches from the broiler element of the oven; preheat to 500°F or whatever its highest numbered temperature setting is. Have your pizza toppings assembled and ready to go.

• 9)

  Place one dough ball on a well-floured surface, then sprinkle more flour on the dough itself. Starting in the center, work the dough into a small disk by pushing your fingers flat into the dough, leaving the edges untouched. Flip over the disk and continue until you have shaped it to about 8 inches in diameter.

• 10)

  Before you move on to stretching the dough, preheat a 12-inch cast-iron skillet on the stove top over medium heat for 3 to 5 minutes. Open the oven door for 10 seconds if you have an electric oven (this lets some heat escape to make sure the broiler will actually turn on even though the oven has reached its maximum temperature) and then turn on the broiler (to high, if you have a choice).

• 11)

  Drape the dough over the back of your hands and knuckles, being careful not to tear it. Gently rotate the dough, stretching it little by little until it is 10 inches in diameter.

• 12)

  Carefully transfer the dough to the hot skillet, smoothing it into place with your hands or by sliding and shaking the skillet (use a folded towel or oven mitt because it will be very hot). Add your toppings, leaving a 1/2- to 3/4-inch border around the edge. Give the dough an additional 30 seconds to 1 minute to cook; this will help ensure the bottom crust will be crisped.

• 13)

  Use oven mitts to transfer the skillet to the oven. Broil the pizza for a total of 3 to 5 minutes, rotating front to back halfway through, until the crust looks puffed and browned. Don’t walk away. A little charring on the crust or toppings is okay, but even a few seconds too much will burn the pizza.

• 14)

  Remove the skillet from the oven, then use tongs to transfer the pizza to a wire rack to cool. After a few minutes, transfer the pizza to a cutting board. Cut it into slices, and serve right away.