From the cookbook "Pizza Napoletana!" by Pamela Sheldon Johns. This cookbook contains some truly excellent photos and recipes and, in my opinion, is a "must have" for any serious pizza maker!
Classic Pizza Dough DOC
1/2 cake compressed fresh yeast
2 cups warm water (80-90 degrees F.)
1 cup pastry flour
1 1/2 tablespoons sea salt
5 1/2 to 6 cups unbleached all-purpose flour
In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast into the warm water until it dissolves. Add the 1 cup pastry flour and salt and mix well. Add the all-purpose flour 1 cup at a time, kneading until the dough is not sticky, about 10 minutes. Continue to knead for about 20 minutes longer, or until the dough is smooth and elastic.
For the first rising, shape the dough into a ball and leave it in the mixer or place it on a lightly floured work surface. Cover with a towel and let rise in a warm (75 deg. F), draft-free place for 4 hours.
Punch the dough down and divide into 6 pieces. Form each piece into a ball. Cover with a towel and let rise in a warm (75 deg. F), draft-free place for 2 to 4 hours, until doubled. Makes enough dough for six 10-inch pizzas.
Pizza Margherita DOC
Dough (see above)
7 ounces fresh tomatoes, coarsely chopped, or 7 ounces canned tomatoes, drained and chopped
12 ounces mozzarella di bufala, cut into 1/4 inch-thick slices
Sea salt to taste
25 to 30 fresh basil leaves
2 tablespoons extra-virgin olive oil
Preheat a wood-burning pizza oven to 750 degrees F.
Pat and then stretch each ball of dough to a thickness of 1/4 inch, leaving the outer edge, the cornicione, slightly thicker. Each round will be about 10 inches in diameter. Place the rounds on a flour-dusted pizza paddle. Place some of the tomatoes in the center of each dough round and with a circular motion, spread it uniformly over the round, leaving a 1/2 inch rim. Distribute the mozzarella evenly over the surface of the tomatoes. Sprinkle each pizza evenly with sea salt and top with 2 or 3 leaves of basil. Drizzle olive oil in a spiral motion from the center to the outer edge.
Slide each assembled pizza onto the pizza stone and bake for 1 to 1 1/2 minutes, or until the edges are golden brown. Remove from the oven, top each pizza with the remaining basil leaves, and serve at once. Makes 10-inch pizzas; serves 6