Ingredients

• 2 cups of King Arthur ’00’ Flour
• 1/8th of a teaspoon of dry yeast or instant yeast
• 1/2 teaspoon of sugar
• 1 1/4 teaspoon of salt
• 3/4 cup of lukewarm water (105°F to 115°F)

Directions

1. Stir the ingredients together to make a cohesive, rough dough. Cover and allow the dough to rise at room temperature overnight (at least 12 hours, up to 24 hours).
2. Divide the dough in half, shape each half into a ball, and place each into a lightly greased bowl. Cover and let rise for 45 minutes to an hour while your oven preheats.
3. Place a baking stone on a rack in the center of the oven; preheat the oven to 500°F. Allow a few minutes for stone to reach temp after the oven notifies you of oven temp.
4. Transfer one dough ball to a well-floured work surface. Sprinkle the top with flour. Use your fingertips to gently depress the interior of the round, leaving a thicker edge for the crust. Stretch the dough into a 10″ to 12″ circle.
5. Move dough to floured peel or similar (overturned baking sheet).
6. Spoon sauce on the dough, sprinkle with cheese, then add your toppings. Transfer the pizza from peel to the hot stone.
7. Bake the pizza until bubbly and charred on the edges. Remove from the oven and top with grated Parmesan, if desired.

Repeat with the remaining dough and toppings.

Yield: two 12″ pizzas.

Recipe credit: https://www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe

One click grocery list: click me!