Neapolitan Pizza Dough

Name: Neapolitan Pizza Dough
Ingredients: 1 1/2 teaspoons active dry yeast; 1/4 cup lukewarm water (105 degrees F); 1 1/2 tablespoons olive oil; 1/2 cup cold water; 1 2/3 cups unbleached all-purpose flour, plus flour for kneading; 3/4 teaspoon salt

Neapolitan Pizza Dough was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Neapolitan-Pizza-Dough-recipe-22.aspx" target="_blank">www.cooking.com.</a>

"A Neapolitan pizza crust must be thin, but not cracker-thin as is traditional in Rome. If you prefer an extra-crisp super-thin crust, roll the dough into a round 11 inches (28 cm) in diameter rather than the 9 inches (23 cm) specified in the pizza recipes. Note that these directions make enough for 2 crusts. This pizza recipe calls for only half that amount. You can refrigerate the extra dough for up to 2 days or freeze for up to 1 month, or double the topping ingredients in the recipes and make 2 pizzas...."

INGREDIENTS

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1 1/2 teaspoons active dry yeast

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1/4 cup lukewarm water (105 degrees F)

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1 1/2 tablespoons olive oil

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1/2 cup cold water

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1 2/3 cups unbleached all-purpose flour, plus flour for kneading

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3/4 teaspoon salt

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