I avoid recipes that require a special ingredient that I am unlikely to use in other recipes. I like this King Arthur Baking Neapolitan style pizza crust so much that I make an exception. The crust is light and soft inside- not soggy at all- and crisp at the edge.
While you need to plan ahead there is no kneading and the dough is easy to shape.
The online version of the recipe at King Arthur Baking is much more involved than the recipe printed in the catalog and on the bag of pizza flour that I purchased. It has the same ingredients. I like the simplicity of the catalog version.
2 cups 00 pizza flour
⅛ teaspoon active dry or instant yeast
½ teaspoon sugar
1 ¼ teaspoons salt
¾ cup room temperature water
Sift together the flour, yeast, sugar and salt then stir in the water. Let that rise 12 to 24 hours.
Divide the dough in half making two balls. Place the divided balls of dough in a lightly oiled bowl for the second 60 minute rise. Cover the dough with plastic wrap and a clean dry towel.
Place 2 upside down sheet pans or a pizza stones in the oven. Preheat the oven to 450°.
Use a little flour and shape the balls of dough on parchment forming 2 (10 inch) circles. Bake for 6 minutes then brush with olive oil. Add your favorite toppings except the cheese and bake 4 more minutes. Then add the cheese and bake a 3 or 4 minutes more until the cheese is melted and the edge of the crust is golden brown.
My favorite is a simple Margherita pizza with olive oil, Roma tomato slices, fresh basil and fresh mozzarella.
If you don’t have fresh tomatoes try Cheese Pizza. My husband likes to add mushrooms and pepperoni. That works too.
For something a little different try Fig, Goat Cheese and Arugula Pizza or Chris Bianco’s Pizza Rosa.
