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Migmom Neapolitan Pizza Dough (پیتزا ناپولین)

A faster, easier take on Neapolitan pizza dough that still gets close to the classic result — thin, moist crust with cloud-like edges.
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Ingredients Method

Ingredients
  

  • 1000 g basic white flour or 800g white flour + 200g semolina
  • 14 g yeast
  • 1 tsp salt
  • 1 tbsp sugar
  • 4 tbsp olive oil
  • 650 ml warm water

Method
 

  1. Combine flour, salt, yeast and sugar in a large bowl (keep salt and yeast separate before mixing, then whisk together).
  2. Add warm water and olive oil; mix by hand or stand mixer until no dry flour remains.
  3. Turn dough onto a floured surface and knead 10 minutes; shape into a ball.
  4. Return to bowl, cover, and let rise 1.5–2 hours until doubled.
  5. Turn out again, divide into 4–8 equal balls, cover and rest 15 minutes.
  6. Top with Migmom pizza sauce, a little cheese, your desired toppings, then thyme powder and parmesan.
  7. Stretch each piece by hand/rolling pin and bake at 500°F for 15–20 minutes.
  8. Tip: lightly spray water on the cheese before baking for extra stretch.