Instructions

1. In a large mixing bowl, combine the warm water (1 1/2 cups) and the packet of active dry yeast (2 1/4 teaspoons). Stir gently to dissolve the yeast and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
2. Once the yeast mixture is frothy, add the olive oil (1 tablespoon) and salt (1 tablespoon) to the bowl. Stir to combine these ingredients with the yeast mixture.
3. Gradually add the all-purpose flour (4 cups) to the wet ingredients. Start with a wooden spoon or a spatula to mix until the dough begins to come together.
4. Once the dough is too stiff to mix with a spoon, turn it out onto a lightly floured surface. Knead the dough by hand for about 8-10 minutes, until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed, but be careful not to add too much.
5. Form the kneaded dough into a ball and place it in a large, lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap to prevent the dough from drying out.
6. Let the dough rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size. This is an essential step for developing flavor and texture.
7. Once the dough has risen, punch it down gently to release the air. Divide the dough into two equal portions, shaping each portion into a ball.
8. Place the dough balls on a lightly floured surface and cover them with a damp cloth. Let them rest for an additional 30 minutes. This resting period allows the gluten to relax, making it easier to stretch the dough later.
9. Preheat your oven to the highest temperature possible (usually around 475°F to 500°F or 250°C). If you have a pizza stone, place it in the oven to heat as well.
10. After the resting period, take one dough ball and flatten it gently with your hands. Using your fingers, stretch the dough outwards from the center, rotating it as you go, until it reaches your desired thickness (about 10-12 inches in diameter). Avoid using a rolling pin, as this can deflate the air bubbles that give the crust its characteristic texture.
11. Transfer the stretched dough onto a pizza peel or a baking sheet lined with parchment paper. Add your favorite toppings, keeping in mind that less is more for a traditional Neapolitan pizza.
12. Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for about 8-10 minutes, or until the crust is golden and the cheese is bubbling.
13. Once baked, remove the pizza from the oven and let it cool for a minute before slicing. Serve hot and enjoy your homemade Napolitano Style Pizza!