Neopolitan Pizza Dough

Yield: Four 12-inch pizzas Ingredients IngredientAmount / WeightNote00 flour306 grams (2 cups plus 2 tbsp)all-purpose flour306 grams (2 cups plus 2 tbsp and 4 tsp)fine sea salt16 grams (2 tsp)active dry yeast4 grams (1.5 tsp)extra-virgin olive oil8 grams (2 tsp)optional Steps In a large mixing bowl, combine the 00 flour, all-purpose flour, and fine sea salt.In a separate container, dissolve the active dry yeast in 400 grams of cold water.Pour the yeast mixture into the flour mixture and mix by hand until a rough dough forms.Add the olive oil (if using) and continue to mix until fully incorporated.Knead the dough on a lightly floured surface for about 10-15 minutes until it becomes smooth and elastic.Divide the dough into 4 equal portions.Shape each portion into a ball and place them on a floured surface or tray.Place the dough balls in an oven with the light on and let rise for 2 hours.Transfer the dough balls to the refrigerator and let them rest for 1-2 hours.Remove the dough from the refrigerator and let it come to room temperature before using (about 1 hour).Preheat your pizza oven outside to its highest setting.On a floured surface, stretch each dough ball into a 12-inch round, being careful not to deflate the edges.Top with your favorite ingredients and bake one pizza at a time for 6-8 minutes, or until the crust is golden and the toppings are cooked.