Our Recipe for Neapolitan-Pizza Crust

• 2 cups (232g) King Arthur '00' Pizza Flour
• 1/8 teaspoon instant yeast or active dry yeast
• 1/2 teaspoon sugar
• 1 1/4 teaspoons (8g) salt
• 3/4 cup (170g) lukewarm water (105° to 115°F)
• Stir the ingredients together to make a cohesive, rough dough. Cover and allow the dough to rise at room temperature overnight, or at least 12 hours and up to 24 hours. 
• Divide the dough in half, shape each half into a ball, and place each into a lightly greased bowl. Cover and let rise for 45 minutes to an hour, while your oven preheats. 
• Place a baking stone on a rack in the center of the oven; preheat the oven to 500°F. 
• Transfer one dough ball to a well-floured work surface, sprinkle the top with flour, and use your fingertips to gently depress the interior of the round (leaving a thicker edge). Stretch the dough into a 10" to 12" circle. 
• Move the dough to a piece of parchment, trimming any excess parchment around the edge. 
• Sauce the dough, sprinkle with cheese, then add your toppings. Transfer the pizza on its parchment to the hot stone using a peel or overturned baking sheet. 
• Bake the pizza until bubbly and charred on the edges, 8 to 12 minutes. Remove from the oven and top with grated Parmesan, if desired. 
• Repeat with the remaining dough and toppings. 
• Yield: two 12" pizzas.

Do not eat raw flour, dough, or batter.