Neapolitan Pizza Dough
Traditional Neapolitan pizza crust is very thin.
Serves: 12Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium
- 1½ tsp. active dry yeast
- ½ cup plus ¼ cup lukewarm water, divided
- 1½ Tbsp. olive oil
- 1⅔ cups all-purpose flour
- ¾ tsp. salt
- In a large mixing bowl, mix yeast into ½ cup lukewarm water. Allow it to stand until the mixture looks clouded and somewhat thickened. Stir in the olive oil.
- In a large bowl, combine flour and salt. Make a well and add the yeast mixture. Gradually work the flour and yeast mixture together, adding extra water as needed. Mix until the dough sticks together and can be easily formed.
- Flour a large work surface and knead the dough until smooth and strong, about 8 to 10 minutes. Place it in an oiled bowl, cover with a clean cloth, and let the dough rest in a warm place (room temperature or above) for at least 15 minutes.
- Divide the dough into 2 equal portions; knead each portion briefly and then roll each portion into a smooth round shape. Place the dough balls on a baking pan lined with a kitchen towel, cover them with another kitchen towel, and refrigerate for up to 2 days. When ready to use, remove the balls from the refrigerator and allow to warm at room temperature for 10 to 15 minutes before making pizzas.