Neapolitan pizza dough

• '00' flour↗700g g
• fast-action dried yeast↗½ 7g sachet g
• oil

  for proving

Step-by-step instructions

1. 1

   Tip the flour, yeast and 3 tsp salt into a large bowl. Pour in 400ml room-temperature water and use your hands or a dough scraper to bring everything together into a rough, shaggy dough. Tip out onto a clean work surface and knead for about 10 mins until smooth, elastic and soft. It should feel supple, not sticky, and spring back when you press it with your finger. Shape into a ball, cover with the upturned bowl or a damp cloth and leave to rest for 30 mins – this relaxes the gluten and makes the dough much easier to shape later.

2. 2

   Divide the dough into quarters and roll each into a tight ball. Transfer to a lightly oiled airtight container, making sure there’s space between them, then cover with the lid and leave at room temperature until doubled in size – this will take around an hour in a warm kitchen. Once risen, use straightaway or transfer to the fridge to slowly ferment for up to two days for a deeper flavour, better texture and dough that’s easier to work with.