Basic Neapolitan Pizza Dough
The best Neapolitan pies should have a thin layer of crispness to the crust, followed by an interior that is moist, poofy, and cloud-like.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 3 cups all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
Directions
Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.