Neapolitan-style Pizza Dough

Description:
I made this pizza dough 2 days ago since my hubby and I had craving over pizzas. When I looked into the recipe book called Pizza - anyway you slice it by Charles and Michelle Scicone, I found this delicious pizza dough recipe. The taste was definitely better when the dough was proved overnight in the fridge. It has more flavour, just like what the authors said. The authors also mentioned that the pizza base in Napoli is neither too thick or too thin.

The texture of the base is slightly chewy, soft crumb with slightly crispy edge and bottom. The only thing is that I don't have is wood fired oven or pizza stone base to bake the dough. I form the discs by hand to give the natural look and some bumps and blisters for extra texture. If you are using a rolling pin, all the air pockets will be flattened out. I'm not sure what the texture is like when it is cold since the pizza has already gone when it was still warm.

As with the topping, I put just enough toppings so that the base was not overweighted and overpowered by the toppings.



Ingredients:
1 tsp active dry yeast dissolved in 1.25 cups warm water (about 40 deg C)

2.5 cups all purpose flour, Home Brand
1 cup cake flour, Laucke
2 tsp table salt

Oil for oiling the bowl

Some flour for dusting



Directions:
Mix yeast solution into flour until forming soft dough. Put it on the work bench that has been light dusted with flour. Knead for about 8-10 minutes until the dough is smooth and elastic. I added about 2 tsp water since the dough was dry. Add a bit more flour if the dough is wet.

Oil the bowl and put the dough ball in there. Cover with cling wrap. Let it prove for 1-1.5h until double in volume. I put the bowl over a warm water bowl.

Punch the dough and divide to 4 small dough balls. Wrap in cling wrap and let it prove in the fridge overnight.

Take the dough out and let it warm up a bit. Leave it on the bench for about 15 minutes. Meanwhile, preheat the oven to 240-250 deg C. Open the wrap and shape it by hands to a 20 cm disc.

Put the desired toppings and bake for 8 minutes or until the bottom is golden brown. I put the pans on the middle rack since it was too hot on the lower rack and the heat was not even.