Create a thin layer of crispiness on the crust and an interior that is moist airy and cloudy.
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How to make Neapolitan pizza dough
Serious Eats / J. Kenji Lopez-Alt
A great Neapolitan pizza has the best sauce the finest mozzarella and maybe a few whole basil leaves. But before you even start on the toppings you need to make the perfect base. Neapolitan pizza is made with a lean dough meaning it has nothing but flour water salt and yeast. No oil no sugar nothing. With so few ingredients the key to a great Neapolitan pizza base is a good long fermentation period where the starches are broken down into simpler sugars the yeast creates flavorful byproducts and gluten formation occurs allowing the dough to stretch easily and rise dramatically and char nicely in the oven.
20 ounces (about 4 cups) bread flour preferably Italian "OO"
