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Parve
Easy
3 Hours
Diets 
This will make the typical Neapolitan-style pizza – soft and chewy with a crisp crust or cornicione. Although true Neapolitan pizzas should have no oil in them, I like to add a tablespoon to the dough to keep it moist and add flavor.
Makes 2 medium crust pizzas, each 25–30 centimeters/10–12 inches diameter
25 grams/1 cake fresh/compressed yeast, 1 tablespoon active dried yeast, or 2 teaspoons fast-action yeast
1/2 teaspoon sugar
250 milliliters/1 cup hand-hot water
500 grams/4 cups unbleached all-purpose flour, such as Glicks, or Italian ‘0’ or ‘00’ grade flour, plus extra for dusting
1 teaspoon Tuscanini Fine Sea Salt
1 tablespoon Tuscanini Extra-Virgin Olive Oil
In a medium bowl, cream the fresh yeast with the sugar and beat in the hand-hot water (40.5–46 degrees Celsius/105–115 degrees Fahrenheit).
Leave for 10 minutes until a light froth forms on the surface. For other yeasts, use according to manufacturer’s instructions.
Sift the flour with the salt into a large bowl and make a well in the center. Pour in the yeast mixture, then the olive oil. Mix together with a round-bladed knife, then use your hands until the dough comes together.
Tip out onto a lightly floured surface, wash and dry your hands, then knead briskly for five to 10 minutes until smooth, shiny, and elastic (five minutes for warm hands, 10 minutes for cold hands!). Don’t add extra flour at this stage – a wetter dough is better. If you feel the dough is sticky, flour your hands, not the dough. The dough should be quite soft, but if it is really too soft, knead in a little more flour.
To test if the dough is ready, roll it into a fat sausage, take each end in either hand, lift the dough up, and stretch the dough outwards, gently wiggling it up and down – it should stretch out quite easily, if not, it needs more kneading.
Shape the dough into a neat ball. Put into a lightly oiled bowl, cover with clingfilm/plastic wrap or a damp kitchen towel and leave to rise in a warm, draft-free place until doubled in size – about one and a half hours.
Uncover the dough, punch out the air, then tip out onto a lightly floured work surface. Divide in two and shape into smooth balls. Place the balls well apart on non-stick baking parchment, such as Gefen Parchment Paper, cover loosely with clingfilm or dust heavily with flour and leave to rise for 60–90 minutes. Use as desired.
Shape into a neat ball, then roll out on a floured surface to the desired thickness.
From The Italian Kitchen: More than 85 Delicious Recipes, from Antipasti to Zabaglione by Maxine Clark, published by Ryland Peters & Small. Photograph by Gus Filgate © Ryland Peters & Small.
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