Napolentana Pizza Dough

Name: Napolentana Pizza Dough
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 pizzas, 16 serving(s)
Ingredients: 4 cups tipo 00 flour (500 g); 1 1/2 cups water, plus 2 tbsp water (326 g); 4 teaspoons salt (10 g); 1/2 teaspoon dry active yeast (3g)

Submitted by ellie3763

"from "the cooking photographer" - http://www.thecookingphotographer.com/search/label/basics%20of%20grilling%20pizza"

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Ready In:: 3hrs 30mins
Ingredients:: 4
Yields:: 4 pizzas
Serves:: 16

ingredients

4 cups tipo 00 flour (500 g)
1 ¹⁄₂ cups water, plus 2 tbsp water (326 g)
4 teaspoons salt (10 g)
¹⁄₂ teaspoon dry active yeast (3g)

directions

Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 1 1/2 - 2 hours, or until double. Alternatively, dough can rise in a refrigerator overnight. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces.
To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
Stretch the dough, top, and bake in a VERY hot oven!