Ok so here's the jist of the recipe I use. I have actually put together a spreadsheet calculator so I can adjust the recipe as needed based on how much I'm making. That way I can calculate how much to make based on the size of the dough balls I need.
This is the recipe I use for my Sicilian/Detroit style pizzas, but I've found it makes for awesome neopolitan-ish pizzas as well. I often will make a bit extra so that I can make a few regular pizzas in addition to my deep dish sicilians. I've basically abandoned my old neoplitan recipe and just go with this now. Not that they're worlds apart different.
First: I do make a Poolish (starter). It's a 100% hydration starter (equal parts in weight water and flour) with dry yeast. I make it a day in advance and it gets added to the recipe. You don't NEED a poolish, but it does give better end results and is easy enough that there's no reason not to. If you need poolish specifics, I imagine many resources online show how to do it. Or I can make another post on here about it.
Makes 39oz total (my neopolitan dough balls are roughly 10oz (280g))
3g (1tsp) active dry yeast
90g (1/4c plus 2TBSP) warm water
578g (4.5c) pizza flour
13g (1.5tbsp) diastatic malt
116g poolish (see description above)
296g (1.25c) ice water
13g fine sea salt
7g extra virgin olice oil
1. start the dry yeast in a small bowl with the warm water
2. combine flour and malt in mixer bowl with dough hook
3. while running mixer, pour in most of the ice water. save a bit of it to wash out the yeast you just started.
4. Pour in said yeast. Use that bit of water to rinse it out and dump in the mixer bowl.
5. stop the mixer and pull the ball off to kind of reset it (it'll stick to the hook and just kind of bang around at this point)
6. restart it and add all of the poolish
7. add the salt and mix some more
8. stop it, reset the ball and scrape the sides. Then add the olive oil for another round of mixing for about a minute.
1b. Put the ball on a pan lightly greased with olive oil. use wet hands or you're gonna have a bad time.
2b. Stretch and fold the dough (if you don't know how, I suggest looking it up. it'd be another long post explaining)
3b. Cover the dough ball with a damp towel and let it sit for 20mins.
4b. Remove the dough from the pan, weigh it, then divide up in to your pizza dough balls. (again, mine are roughly 280g for a typical pizza).
5b. Stretch and fold the dough balls. Make sure the folded side is nicely pinched and sealed, and put that side down in the container.
6b. Place in an airtight, lightly oiled container, and keep in the fridge for 48-72hrs.
7b. Remove roughly 1-2hrs before stretching and making in to a pizza.