Neapolitan pizza dough
4 pizza balls, 4 small pizzas

Pre-make the poolish (pre-fermented dough)
200g water
5g honey
5g yeast
Mix everything.
The add 200g #00 flour
Mix everything, let sit for 15 minutes, then seal it and let that sit for 1 hour room temperature.
Then put in fridge overnight for 16-24 hours, no longer.  It will turn acidic and the yeast will not work.


The next day, take out poolish for 1 hour room temperature and then add in a bowl, add 300g bread flour.

Then in a seperate cup add 300g water and 20g salt, mix the salt in the water, put aside.

Add 300g of bread flour to the poolish mixture.  
Then add 200g of #00 flour and the water mixture to the rest.
Slowly integrate the salt water in the flour. 
Combine until lumps are gone.

The mixture will look very wet.  Dump it on the counter and mix it with your hand until the lumps are gone, pressing and stretching it out, slap and fold and put it in a single ball.

Rub some olive oil on the ball and let it rest for 15 minutes.

After 15 minutes, gently make a tight dough ball without breaking the surface or squeezing the air out. 

Rub some olive oil on the ball and let it rest for 1 hour, cover with damp cloth.

After 1 hour, cut dough into 4 pieces, make dough balls without breaking surface or squeezing air out.

Put on a tray and let it rest for 1 hour, no flour or oil. You can stretch wrap them to keep them from drying out.


Pizza sauce:
Can of whole tomatoes
Some salt to taste, large pinch
Chop some fresh basil
1 teaspoon olive oil
Crush it up with your hands, leave it chunky.