Neapolitan-Style Pizza Dough May 23, 2014 by Jill Foucre Leave a Comment Neapolitan-Style Pizza Dough 2014-05-23 09:54:13 Yields 4 Print Ingredients 1 teaspoon active dry yeast 1 1/4 cups warm water (105-115 degrees) 1 cup cake flour 2 1/2-3 cups unbleached all-purpose flour 2 teaspoons salt Olive oil for the bowl Instructions Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves. In a large bowl, combine the cake flour, 2 1/2 cups of the all-purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours. Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60-90 minutes, or until doubled. Thirty to sixty minutes before baking the pizzas, place a baking stone on a rack in the lowest level of the oven. Turn the oven to the maximum temperature, 500 or 550 degrees. Shape and bake the pizzas with your choice of toppings. By Charles & Michele Scicolone Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/