Classic Neapolitan Pizza Dough

Instructions

1. In a separate bowl mix together flour and salt. Add water, yeast and olive oil to a stand mixer bowl then attach the dough hook to the mixer. Add dry ingredients to water and mix on low speed to combine.
2. Turn speed of mixer to medium high speed for 15 minutes, scraping sides of bowl as necessary. Dough should feel slightly soft when done. Turn dough out onto a lightly floured surface and knead for a couple of minutes, folding like a book each time. Then form into a large ball.
3. Place in bowl, add olive oil and lightly coat entire surface of dough. Cover bowl with plastic wrap and rest in a warm place for 1 to 2 hours or until dough has doubled in size.
4. Once proofed, dust work surface with flour, punch down and split dough into 3 to 4 even balls. Cover balls with plastic wrap and allow to proof for an additional 1 to 2 hours or until doubled in size.
5. Preheat oven to 550°F , while dough is rising one final time. For best baking results place a pizza stone or pizza steel in the oven to pre-heat. A sheet pan flipped upside down works just fine if you don't have a pizza stone.
6. Stretch out dough on a lightly floured cutting board. Top with favorite pizza toppings then bake 8 to 12 minutes or until crust is nicely browned. This will make 4 to 6 to 12 to 14 inch pizzas.
7. Chef's Note: If 00 flour cannot be found bread flour can be used in the same quantity as stated in ingredients.