Neapolitan Pizza Dough

Instructions

Whisk yeast into water and let stand for a few moments while weighing pizza flour.
Combine pizza flour with water and yeast, mixing just long enough so the dough comes together in a shaggy mass and there is no dry flour visible.
Cover with plastic wrap or a damp towel and allow to rest for 30-60 minutes (autolyse).
Add salt and knead with dough hook attachment in a Kitchen Aid mixer on speed #2 for 4 minutes. Turn off mixer, let dough rest for 4 minutes, and knead on #2 for another 4 minutes. Note to professionals: If using a Hobart or equivalent mixer, mix on #1 8-10 minutes, or until the dough passes the windowpane test. For best results, use a spiral mixer for pizza dough.
Alternately, knead the dough by hand using the slap and fold method demonstrated in this sourdough boule video (skip to 2:50).
Allow dough to bulk ferment for a minimum of 12 hours, with 18 hours being best. Look for dough to slightly surpass two times it's original volume. If dough is fermenting too quickly, try moving to a colder room, or possibily refrigerating near the end of the bulk fermentation.
Divide dough into 290g portions. Round and proof for 2 hours at room temperature, or until the dough has doubled in size. For best results, allow dough to proof for about 20-30 minutes at room temperature and then refrigerate for minimum 3 hours, or as long as 24 hours. Remove from the fridge and allow to come to room temperature 1-2 hours before you will be makin pizzas. Slowing down the fermentation by refrigating will create a more complex flavor. Note that times will vary depending on how hot or cold your environment is. For every 17ºF/9ºC raise or drop in dough temperature, your yeast activity will double or decrease by half respectively. So a dough that takes 18 hours to ferment at a 70°F/21°C room temperature, will take only 9 hours when the temperature is raised to 87°F/30°C.
Hand stretch dough into 12" discs, top, and bake in a wood fire oven with a minimum deck temperature of 750°F/400°C. See accompanying videos for a more indepth demonstration.

Notes

Note on VPN Specifications

VPN, or Vera Pizza Napoletana, is the governing body responsible for designating the unique attributes all Neapolitan pizzas must have. Following are a few of the major regulations you must adhere to if you want to produce a "true" Neapolitan pizza. I'm a big believer in learning the rules before breaking them, lest you be accused of ignorance. But once you understand the foundation upon which Neapolitan pizza is created, I expect you will take creative license and make it your own.

Only two forms of pizza’s are recognized; ‘Marinara’ (tomato, oil, oregano and basil) or ‘Margherita’ (tomato, oil, mozzarella or fior di latte, grated cheese and basil).
The dough must be made with “00” type pizza flour.
Water should be moderately hard (60-80 mg/L of calcium) with a PH between 6 & 7 and should be added to the dough at a temperature of 20-22 degrees C (68-71F).
The only acceptable salt is sea salt.
Only San Marzano tomatoes are to be used for the sauce which is always fresh and never cooked before being applied to the pizza.
Cooking time should not exceed 60-90 seconds.
Only hard wood that does not produce odors or ash can be used. The VPN recommends Oak, Ash, Beech and Maple.