First try at Neapolitan pizzas with my Breville Pizzaiola

[wayner]

I made my first batch of Neapolitan pizzas a couple of nights ago.  They were the best pizzas that I have ever made, but the dough was not as light and pillowy as I would like.

Here is my recipe (this is from the Breville recipe cards)
570g flour Vita Sana Tipo"00" 
1 teaspon Fleischmann's traditional active dry yeast
4 tsp kosher salt
370 ml water

So I guess my ratio is 370/570 or 65%.

Any suggestions on how to make a lighter, more airy dough?  Different flour?  Different ratio?  Different yeast?

[typicalsam]

Looks good!

The tenderness of the dough is mostly from the high temperature short bake AFAIK. From my experience, the hotter and faster the softer (within reason).

Also important is the fermentation. How much yeast (weigh it), the temperature, and duration. There's a great chart by TxCraig to give you guidance on "at X temperature, for Y hours to I need Z grams of [yeast type]. Do a quick search it's easy to find.

After that I guess your flour, kneading, general work flow play a significant role too.

[HansB]

Also important is the fermentation.