Pizza Neapolitan - single thin crust
by Lishka DeVoss

YIELD one 12x12inch thin crust pizza
1st PROOF about 4 hours
TOTAL BAKE TIME 10 minutes

INGREDIENTS

225g Caputo 00 Blue Flour
2g (3/8 tsp) salt
300ml lukewarm water (300ml = 300g; 25 seconds on HIGH in microwave)

PREP DISH:
1/8 tsp active dry yeast, rounded
pinch of sugar

PREPARATION

1. Heat water for 1 minute in microwave on high and the pour about 2-tbsp into PREP DISH.

2. Let PREP DISH sit at room temperature for about 10 minutes, until the mixture has bubbled and expanded.

3. In a large bowl, pour in two-thirds of the flour, then add PREP DISH and remaining water.

4. Using a big spoon, mix until a creamy consistency is formed. Add salt, and then the remaining flour a little bit at a time. Continue mixing until all the flour has been combined into a dough.

5. Knead the dough with your hands, folding and pushing it inwards. When the dough is smooth and no longer has lumps, let it rest for 10 to 15 minutes.

6. Dust the dough and your counter with some flour. On the counter, give the dough a few folds while forming it into a spherical shape. Do this until the dough is firm and elastic.

7. Place dough inside a lightly oiled large storage container (or oiled bowl) and cover. Proof 4 hours.

8. On your baking sheet, press out the dough.

550ºF

first bake: crust and tomato sauce only | bottom of oven | 5 minutes

second bake: with toppings | upper rack | 5 minutes

NOTE Let the pizza sit for a few minutes before cutting.

Updated 2020-10-19

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