Sunday pizza Sunday!

Since so many of you asked, here is the recipe:
- 500gr flour, you can use all type 0 or mix some cereal flour in it or type 1 (mine was 70% caputo nuvola 30% caputo tipo 1, which is a less refined flour to give it a rustic touch)
- 350gr fridge cold water (this batch was 70% hydration, you can start with 63% because going this high for neapolitan style can be hard if you don't have some experience and you don't know your flours)
- 10gr salt
- 10gr e.v.o.
- 1.6gr of fresh yeast (divide it by 3 if you use dry yeast)

I use an electric mixer, you can use a robot or mix by hand (you do have to alter the process a bit if you do it completely by hand). Crumble the yeast into the flour and mix it for a minute, add about half the water and mix well. Keep adding small quantities of water until your dough starts coming together. At this point you can add the oil and keep mixing. Then you just keep adding water and just before the last bit you add and mix the salt.
Turn the bowl around and place the dough on a surface, work it a bit to form a ball and let it rest covered for 20 mins. Then work it again and see if it is smooth and bouncy (if you press it with your finger the dough needs to bounce back and don't rip). Depending on hydration, flour and temperature you might need a second 10 mins rest. I suggest looking at some dough manipulation videos to see how to give strenght to it and form the ball correctly.

When it's ready put it in a bowl and close the top, let it rest for 1hr at room temp and then put it in the fridge for 16 to 20 hours. The next day you can take it out of the fridge and form the pizza dough (this recipe makes 3 balls, about 280gr each). Then another 4 to 6 hours at room temp and you get what you see in the picture, ready to be picked up and put in the oven. If you have a pizza oven, great. I have a home oven with good grill and a pizza steel. I can make the steel hit about 370° celsius and cook a pie in 120 seconds. That's the best you can get without an ooni koda or a wood oven.

Hope this helps somewhat your attempts at pizza making! It's a bumpy road but it's so satisfying when you get that nice pizza the way you like it. Experiment and try to find your style.