Neapolitan-Style Pizza Dough
Makes 4 12-inch crusts
1 Tbsp. active dry yeast
1¼ c. warm water
1 tsp. salt
2 c. flour
2 Tbsp. extra virgin olive oil, divided
pinch of sugar
Preheat oven to 475 degrees. Dissolve yeast in the warm water. Add salt and sugar; mix lightly with your fingers. In a bowl, make a “well” in the center of the flour. Pour yeast mixture and 1 tablespoon of the olive oil into the middle of the flour. Slowly incorporate a small amount of flour at a time into the center of the bowl, mixing into the liquid with your hands.
As you knead the dough, you may need to add a small amount of warm water to it. Work the dough well with your hands, pushing and turning until it becomes a firm ball and all of the flour is absorbed. It should be sticky and elastic in texture.
Dust a large mixing bowl with flour and place dough in the bowl. Set aside in a warm place and allow the dough to rise for two hours, or until it has doubled in size. Punch down the dough and divide into four equal pieces. Form each piece into a disk–shaped crust and place on a pizza sheet. Allow to rise a second time until each disk has doubled in size.
Punch down one disk per pie, and shape to cover a round baking sheet. (Wrap the others tightly with plastic wrap and refrigerate for about 2 hours.) Add toppings and bake for 10–12 minutes.
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