I believe the Neapolitan crust is thin, but here is how I make my pizza crust.
put a pack of yeast into 2/3 cup warm water. Add just a bit of sugar. Let it work for about 10 min.
Put about 2 and a half cups AP flour into a bowl, and add the yeast and water. Add a teaspoon salt, and mix well until you get a fairly sticky dough.
Knead it by hand for a minute or two. Pressing the dough with the balls of your hand, shape it into a disc.
I used to be in the pizza biz, and when I make my crust, I balance the disc of dough on my fists, and spin it.
when it is the size you want, press the edges so there is a raised bit at the edge.
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Yep... that's about the way I make my pizza dough except I make enough dough for 2 pizzas (always).
I use a "strong" 4 cups of unsifted bread flour with a handful or so of wheat bran, a little salt and a Tablespoon or so of garlic granules (not garlic "powder").
I mix two quarter-ounce packages of yeast with about �1� cups of warm (100�) water and a Tablespoon or so of sugar... and "proof" the yeast for several minutes until the yeast begins to "work" (bubble).
Then throw everything in the ol' heavy-duty Kitchen Aid mixer with the dough-hook in place and let 'er do her thing for several minutes.
After making the dough and rolling a "curl" around the edges of the dough & adding all the ingredients, I use to bake the pizzas on a pair of baking "stones", one stone in each of the double ovens in my range, each oven pre-heated to 450�.
Unfortunately, the "
Not-Me Ghost" (i.e., one of the kids) eventually cracked and broke my baking "stones" so now, I just use 2 pizza pans the first 10 minutes, then remove the pans and put the bare-bottomed pizzas on the oven racks for the last 5 minutes to "brown" the bottoms of the pizzas.
Life was good back then... and it still is... sorta... kinda...
Strength & Honor...
Ron T.
