Neapolitan Pizza Dough (from Josh Krone to Karen to me)
Makes enough for two 9-inch crusts
1 1/2 teaspoons active dry yeast
1/4 cup lukewarm (105F deg.) water
1 1/2 tablespoons olive oil
1/2 cup cold water
1 2/3 cups all-purpose flour, plus flour for kneading
3/4 teaspoon salt
In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water and whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in remaining flour, 1/2 cup at a time until the dough comes together in a rough mass.
On a lightly floured work surface, knead the dough until smooth and velvety (8-10 minutes). Cover loosely with a kitchen towel and let rest for 15 minutes.
Divide into 2 equal portions, knead briefly, then roll reach portion into a smooth, tight round ball. To use dough immediately, cover with a towel and let rise an additional hour. To store for later use, refrigerate up to 48 hours or dust each ball with flour and store in a freezer bag for up to 1 month. Let frozen dough thaw in an oiled bowl in refrigerator overnight or 2 hours at room temperature.
This is straight from the book. I typically use about 2 cups of flour plus more for kneading. And I don't bake all that much so I just use a packet of yeast instead of measuring. I can easily get four crusts 9" out of this batch.
Best of luck.
Another good recipe is on the smitten kitchen which is a variation of a Mario Batali recipe.
Karen is a contributor now, right? Thanks for posting the recipe for her/Josh!
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