Neapolitan Pizza Dough
Yield: 4 (10 inch) pizzas or 8 individual (5 inch) pizzas
- 2 cups bread flour, plus more as needed for work surface
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 envelope (2 1/4 teaspoons) instant yeast
- 1 cup warm water (105 to 115 degrees)
- 2 tablespoons extra virgin olive oil, plus more for oiling the bowl
Press dough gently to remove air bubbles and turn out on a lightly floured work surface. Using a bench scraper, divide dough into 8 equal pieces. Roll each piece into a tight ball, cover loosely with plastic wrap, and allow dough to rest for 15 minutes.
Dust work surface with flour. Flatten one dough ball to a thickness of 1/2 inch and roll to a diameter of about 5 inches, keeping the dough covered. Transfer to a parchment paper lined rimmed baking sheet and cover with another piece of parchment. Continue rolling dough balls and placing on the baking sheet, separating layers of rolled dough with additional sheets of parchment as needed. Cover stack of dough rounds with plastic wrap and set aside.
Roll out dough once pizza stone is preheated in a 350 degree oven for about 15 to 20 mins. Load up your favorite toppings and cheese and baked until cheese is bubbly!