Making Authentic Pizza At Home (Artisan Style)

Hey Friends, we've been super into making homemade pizza at home. To the point that we stopped ordering pizza. It's been a "make things from scratch" type of summer 24' "

I did an Artisan Pizza Dough - which is best for Neapolitan Pizzas here's the recipe below for the dough

INGREDIENTS
3¼2 cups (500g)
00 flour (pizza flour)
1 teaspoon (3g) active dry yeast
1 tablespoon
(10g) salt
1 ¼4 cup (300ml) warm water (100°F-109°F)

DIRECTIONS
1. In a large bowl, add salt and water and mix to dissolve. Then add in roughly 20% of the flour and combine using a fork. Add the yeast and roughly 80% of the remaining flour and continue to mix with a fork.
2. When the mixture starts to come together, transfer to a lightly floured work surface and knead in the remaining flour, about 5 to 10 minutes.The dough should be smooth.
3. Transfer the dough to a clean bowl, cover with a clean kitchen towel and let sit at room temperature for 1 hour.
4. When the dough has risen, divide dough into 3 to 4 balls about8 ounces each (220 to 240g each).
5. If using immediately, ensure dough is at room temperature.Otherwise, transfer dough balls to an airtight container or resealable bag and refrigerate for 24 hours.

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