I used this recipe a few times, tastes very good.
Give it a try and let me know if you like it.
True Neapolitan dough as governed by the
UN I (the governmental agency that regulates arts,
goods, and services in Italy).
This dough takes 6-8 hours but it's the real deal.
MAKES TWO 14" PIZZAS
1 1/2 cups warm water (105-115°)
1 teaspoon active dry yeast (half of a 1/4-oz.
3 cups all-purpose flour
1 cup cake flour
1 Tablespoon sea salt
Combine water and yeast. Proof until foamy, 5-8 min.
Mix flours and salt in bowl of a heavy-duty stand
mixer fitted with dough hook.
Add yeast mixture to flour and knead at low speed 30
Shape dough into a round, place in a lightly oiled
bowl, and turn to coat.
Cover bowl with plastic wrap; let dough rise 4 hours
in a warm place.
Punch down, divide into 4 pieces, and shape into
Brush lightly with oil, cover completely with plastic
wrap, and let rise another 2—4 hours.
Shape by pressing fingertips into dough, leaving edge
puffy to create a rim. Grasp rim with hands, working
your way around the circle. As dough dangles, it
stretches while edge stays plump.