Ingredients:
1 1/2 tsp. active dry yeast
3 cups all-purpose flour (use 2 1/2 cups all-purpose and 1/2 cup pastry flour for more authentic dough)
1 1/2 cups water
1 tsp. sea salt

Preparation:
This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are provided, one overnight in refrigerator and the other with a sponge.

Refrigerator Rise Method: Mix 2 1/2 cups flour with salt, yeast, and water. Mix in remaining flour until dough is slightly sticky and not dry. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and covered with plastic wrap in refrigerator overnight. In the morning, punch dough down and divide in fourths (approximately 7 ounces each) or halves. Dust dough portions with flour and put in ziploc bags and return to refrigerator until ready to use.

Sponge Rise Method: Prepare dough sponge by mixing yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise for 1 hour. (Throw out and start over with fresher yeast if not foamy.) Stir dough sponge to deflate. Mix 1/2 of remaining flour with salt, remaining water, and dough sponge. Mix in remaining flour (dough should be slightly sticky and not dry). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled (2 to 3 hours). Punch dough down and divide in fourths (approximately 7 ounces each) or halves. Dust dough portions with flour and put in ziploc bags in the refrigerator until ready to use.

Remove dough portions from refrigerator when ready to shape into crust. Punch down dough thoroughly and roll out dough on a floured surface to half of its final size. Let rest for 10-15 minutes (while you prepare toppings). Stretch out dough over your floured knuckles and fly 2-3 times until desired size is achieved. Move dough crust to pizza peel spread with flour. Add sauce, cheese, and toppings and bake in preheated 500° F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown. Cool 2-3 minutes on a wire rack before cutting and serving.

This recipe makes two 12" or four 9" crusts.