Very nice crust - this is the streamlined version of Authentic Neapolitan Dough (the real thing)
Ingredients
1 1/2 cups warm water (105-115 degrees)
2 tablespoons sugar
2 1/4 teaspoons active dry yeast (1 packet)
3 1/2 cups all-purpose flour (I used half whole wheat pastry flour)
1/2 cup bread or semolina flour
1 tablespoon kosher or sea salt (this felt a bit too much)
3 tablespoons extra-virgin olive oil
Directions
Combine the water, sugar and yeast. Proof (let side) until foamy, about 5 minutes.
Mix flours and salt in bowl of heavy-duty stand mixer fitted with dough hook. (I used the dough setting on my bread machine and with a little help in starting the mixing process, it worked fine.)
Add oil to yeast mixture. Pour yeast mixture into flour mixture and knead on low speed for 10 minutes ( or the same amount if kneading by hand). Dough will be elastic and slightly sticky.
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, 1 hour. This can also be done in the bread machine.
Punch dough down and divide into three pieces; shape into balls and place on a floured work surface. Lightly brush dough with oil, cover completely with plastic wrap and let rise another 45 minutes. Meanwhile, preheat oven to 550 degrees with pizza stone on lowest rack.
Shape into pizza pie shape and place on floured peel, to be zoomed onto the pizza stone after it is covered with any imaginable thing you want on a pizza.
Bake 5-8 minutes. The thinner the crust, the crispier it will be.
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