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Life is too short, play with your food kids.

Eddies Napoletana Pizza Dough

4 Cups Better for Bread Flour
3 tsp. salt
4 tsp. sugar
1 & 1/2 Cups warm water
1 pkg dry yeast (1 Tbsp)
2 Tbsp. Olive Oil

Warm the water in the Micro for about 30 to 35 seconds. Put the yeast in the water and let it sit for 5 minutes or until yeast is well dissolved. Add salt, sugar and oil in the mixer. Add the water and yeast mixture and dissolve the salt and sugar. Add the flour and mix on low for about 2 minutes. Increase the mixer speed one or two speeds after the 2 minutes and continue mixing for 5 additional minutes until the dough forms a ball and is pulling a way from the sides. (see notes at bottom) Prepare a cookie sheet with a couple teaspoons of olive oil on it. Take the dough out of the mixer and split in half. “Ball” the dough and roll both sides in the tsp of olive oil and turn right side up on the cookie sheet. Cover and let it sit at room temp for about an hour. Place the dough in the refrigerator until ready to use. I like to take the dough out about 15 minutes before im about to use it. This makes it more elastic and easier to stretch into that nice pizza dough consistency.

A secret – when making a hand made pizza, don’t worry about the middle of the dough…it will take care of itself!

Submitted By Eddie Beyer