Neapolitan Pizza Dough

This recipe makes 3 or 4 personal size pizza's.

Ingredients

• 1 1/2 Cups + 2 TBLS warm water (> 70 degrees F & < 90 degrees)
  (325 grams)
  
  
• 2 teaspoons salt
  (10 grams)
  
  
• 1/2 teaspoon dry active yeast
  (3 grams)
  
  
• 4 Cups all-purpose or "00" flour + more as needed (or Molino Caputo Tipo 00 flour)
  (500 grams)
  
  
• 1/4 Cup olive oil (this receipe doesn't call for this)

Preparation

1. Pour the dough ingredients in a stand mixer
2. Mix with a dough hook
3. Mix for 2 minutes slowly
4. Mix for 5 minutes faster
5. Mix for 2 minutes slowly again
6. Cover dough & let it rise (double) for 1 1/2 to 2 hours
7. Punch dough down to push out air bubbles
8. Form dough into large ball then cut into 275 gram equal pieces
   

Pizza Balls

1. Gently shape each piece of doug into a ball
2. Stretch the top of the ball down around the rest of the ball until the outer layer wraps around the other side
3. Pinch the two ends together to make a smooth ball with a tight outer "skin".
4. Set ball seam-side down to let it rest
5. dust wil flour
6. place dame towel over the top in a proofing tray or under plastic wrap.
7. Rest pizza balls for about an hour
8. Refrigerate if not serving for > an hour