Pizza Napolitana Dough

Ingredients

• 1 package active dry yeast
• 1 cup warm water (105-115 degrees F)
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 1/2 - 3 cups unbleached, all-purpose flour
• cornmeal, for dusting pizza peel

Directions

1. Place yeast into the bowl of an electric mixer.

2. Add water and sugar; stir to combine.

3. Proof yeast 5 minutes, or until foamy.

4. Stir in salt, olive oil and 1 cup flour.

5. Mix until blended.

6. Add an additional 1 1/2 – 2 cups flour, mixing until dough forms into a ball.

7. Remove dough from bowl to a floured surface.

8. Knead 8-10 minutes, or until smooth and elastic.

9. Place dough into a greased mixing bowl, cover and let rise until doubled, about 1 hour.

10. Punch dough down; divide in half (reserve half and refrigerate or freeze for later use).

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