Pour 400 ml of water in a bowl, add the salt, and dilute it well
Add ten percent of the flour and mix it
Add the yeast and dissolve it
Gradually add the other flour and mix it by hand or initially using a fork
Remove the dough from the bowl to continue with the kneading on a working surface. The dough should become smooth. You can gradually adjust the consistency of the dough adding some extra flour
Cover the dough and let it to rest for two hours. With the traditional Neapolitan pizza recipe, the first bulk fermentation is really short, and it can be shortened to up to 30 minutes
Divide the dough into four balls, 270 gr each. We make bigger balls compared to a classic round pizza because the extra grams are used to make a bigger border (cornicione inItalian)
Coverthe balls and let them to rise for eight to ten hours