Neapolitan-Style Pizza Dough

Submitted by ratherbeswimmin

"A classic Naples pizza measures from 9-10 inches. The texture of the crust is soft and chewy"

 

• Ready In: 3hrs 30mins
• Ingredients: 6
• Yields: 4 9- to 10-inch pizzas

ingredients

• 4.92 ml active dry yeast
• 295.73 ml warm water (105 to 115 F)
• 236.59 ml cake flour (not self-rising)
• 591.47-709.77 ml all-purpose flour
• 9.85 ml salt
• olive oil, for the bowl

directions

1. Sprinkle the yeast over the water (in a bowl); let stand 1 minute, or until the yeast is creamy; stir until the yeast dissolves.
2. In a large bowl, combine the cake flour, 2 ½ cups all-purpose flour, and the salt.
3. Add the yeast mixture to the flour; stir until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
5. Lightly coat a large bowl with oil; place the dough in the bowl, turning it to oil the top.
6. Cover with plastic wrap; place in a warm, draft-free place and let rise until doubled in size, about 1 ½ hours.
7. Flatten dough with your fist.
8. Cut the dough into 2 to 4 pieces and shape the pieces into balls; dust the tops with flour.
9. Place the balls on floured surface and cover each with plastic wrap, allowing room for the dough to expand; let rise 60-90 minutes, or until doubled.
10. Shape and bake the pizzas as directed.