This is a really easy pizza dough to make that bakes into a nice crisp crust with bubbly softness in the edges. If you like to have pizza dough on hand, simply portion out the dough, roll into balls, wrap in plastic wrap or Ziploc bag and refrigerate or freeze until you are ready to use it.
Neapolitan Style Pizza Dough
1/2 cup (3 oz.) gluten (“00”) flour
1/2 teaspoon salt
1/2 tablespoon yeast
2 ¾ cup (15 oz) all purpose flour
1 3/4 cup water
Using a paddle attachment on stand mixer at low speed, combine gluten flour, salt, yeast, water and 1 ¼ cup (6.5 ounces) flour until thoroughly combined (2-3 minutes). Mixture will look lumpy. Let mixture rest about 10 minutes.
Switch to dough hook and knead in remaining 1 1/2 cup (8.5 oz) all purpose flour. Let knead on low speed 6-10 minutes or until dough comes together and starts creeping up the dough hook.
The dough will be sticky. Tuck and roll into a ball and place into the bowl. Cover bowl with a towel and let rest and rise in a warm place for around one hour. If not using the dough right away, place into a Ziploc bag and store in the refrigerator. (This dough is actually better after a day or so in the refrigerator.) Dough keeps well in fridge or freezer indefinitely. Make sure to proof your dough until room temperature before using.
Preheat oven to 425 degrees with a pizza stone or a baking sheet on the lowest rack in the oven. (I use a cast iron griddle.)
Using your hands, stretch dough until very thin – almost see-through in the middle. Sprinkle a pizza peel (I inherited this awesome peel from Great Uncle Earl) or pizza pan with a little corn meal. The corn meal will act as ball bearings between the pizza peel and dough when you slide your pizza onto your pizza stone or hot pan. Place pizza on peel or pan with no sides, top with sauce, cheese and desired toppings. Carefully slide pizza onto pizza stone or pan. Cook for 12-15 minutes (longer if using more toppings).
Makes 3 pizzas.