Pizza dough recipe from Pizzaiolo from Naples

Here is the recipe from our friend Giuseppe, pizzaiolo from Napoli, who was very happy to share secrets of his job with us

* It is a big quantity, so or make a big Italian style party or do a bit of maths and chose quantity which will satisfy your appetite

once done should look like this

Ingredients:
10 kilos of flour ( type 00 white) it is the one that should be used, because it is soft and made from the best part of wheat
50 gr of yeast
Water nor too warm, nor too cold, better coolish one *
2- 3 dl of oil ( mix of olive n normal one)*
Salt  ( it should be salty, taste it, because while its growing the salt will evaporate)*
Mix everything and leave for approx 5 minutes to breath, then make small balls ( (each size of one pizza) n leave it in a pot, which should be covered with a wet piece of cloth for an hour for “growing”.
Leave it in a fridge to stop growing and for the storage.

P.S.  All ingredients that our friend pizzaiolo is putting are approximative, so a bit of practice will be needed

As for  tomato, the best is to take a big can of San Marziano tomato (3 or 5 kilos) where are bigger pieces of tomato and it’s not that liquid, then cut it by yourself or mix it in a blender and add salt and oil.

And one more advise from Giuseppe “ NEVER buy the ‘ready tomato sauce ”