Classic Neapolitan Pizza Dough
Makes 4 (12-inch) pizzas

Ingredients: 
1-1/2 cups plus 
1 tablespoon lukewarm water
1 teaspoon active dry yeast
2-3/4 cups (319 g) Double “0” flour
2-1/2 cups (300 g) 11.7% protein content unbleached all-purpose flour, plus extra for dusting
3 teaspoons sea salt
Olive oil for lightly coating dough balls
Semolina flour, for forming crust

Directions: 
1. Add warm water and yeast to a bowl and whisk until fully combined. Set aside and let sit for 10 minutes to allow the yeast to bloom.

2. Mix together double “0” flour with the all-purpose flour and salt in a large bowl then pour in half of yeast water. Stir with a wooden spoon until mixed together. Add the other half of the yeast water and continue mixing with the wooden spoon until a rough dough starts to form. Finish mixing using your hands until the dough comes together into a ball.

3. Transfer the dough to a clean and lightly floured surface. Knead and stretch the dough with both hands until it becomes firm and stretchy without any clumping. This will take about 8-10 minutes of kneading.

4. Once a smooth uniform dough ball is formed, place the ball of dough back into the mixing bowl and cover with a damp towel. Let the dough rise in a warm part of your home for at least 2 hours or up to 3 hours depending on the warmth in the room. The dough should double in size.

5. Once the dough has risen, use a pastry cutter to divide it into 4 even pieces. Drizzle some olive oil into your hands and lightly and evenly coat each piece of dough while forming it back into a ball. Place each olive oil-coated dough ball into a separate cereal-sized bowl. Cover each bowl with plastic wrap and chill in the fridge for at least 24 hours or up to 72 hours to allow the dough to go through a cold fermentation.

6. Remove dough from the fridge 2 hours before cooking or long enough for it to come to about 60 degrees F. Place a ball of dough on a clean, lightly semolina-floured surface and, working from the center, use your fingertips to form the dough into a 12-inch flat circle. You can start this process by holding the dough in your hands and pinching it from the center outward while spinning it slowly in a circle to keep it uniform. Place it on the flat surface to finish forming once it gets too large to continue holding it. The final result should be thin and uniform circle with a slightly thicker crust at the outer edge. Be cautious to take your time to avoid any holes in the thinner portion of the crust.

7. Add a light layer of toppings and cook according to your pizza recipe.

Pizza Sauce
Makes enough sauce for 4 Neapolitan pizzas

Ingredients: 
1 can (14.5 oz) whole San Marzano tomatoes 
1 tsp salt
1 tbsp dried oregano
1 handful of fresh basil leaves (removed from stem)
1 large garlic clove
1 tsp honey

Directions: 
Add all ingredients to a food processor or blender and blend until a smooth sauce forms. Transfer to a bowl and use about 1/4 of sauce for each pizza.