No-Oil Neapolitan-Style Pizza Dough

 The Neapolitan method of making pizza is regarded as true pizza. The  Associazione Verace Pizza Napoletana (the Association of True Neapolitan  Pizza) insists that Neapolitan pizza dough be made using only flour,  natural yeast, salt, and water. The dough must be kneaded by hand or  using mixers that do not cause the dough to overheat, and it must be  punched down and shaped by hand. In keeping with these traditions, this  recipe does not employ a food processor.This pizza dough recipe makes two 14- to 16-inch (36 - 41 cm rounds)Italian  flour is different from American all-purpose flour. Italian flour is  milled from soft winter wheat, which contains less protein, resulting in  a softer crust. To make an authentic 

Neapolitan dough, it is  recommended to use imported Italian flour or a combination of cake and  all-purpose flour. (If using Italian flour, eliminate the all-purpose  and cake flours from the recipe.)1 cup (235 ml) warm water, 110'F to 115'F (43'C-46'C)One 1 1/2-ounce (7 g) package active dry yeast2 cups (220 g) all-purpose flour1 cup (110 g) cake flour1 1/2 teaspoon (7,5 g) salt Olive oil for brushingPreparationCombine  the water and yeast in a large mixing bowl, then stir to combine and  dissolve yeast. Set aside until foamy, about 5 minutes. Combine the  flours in a mixing bowl, and stir using a whisk. In a separate mixing  bowl combine 2 cups (220 g) of the flour with the salt, and make a well  in the center. Pour the yeast and water mixture into the well, and stir  by pulling from the sides with a wooden spoon until the dough comes  together. If the dough is too sticky to handle, incorporate an  additional 1/2 cup (55 g) flour. Turn dough out onto a lightly-floured  work surface and knead mixture in remaining 1/2 to 1 cup (55 to no g) of  flour. Knead the dough until smooth, then shape the dough into a ball.Coat a large mixing bowl with oil, place the dough into the bowl, and turn to coat all sides.Cover  with plastic wrap or clean kitchen towel and place in a warm,  draft-free area to double in size. Punch down the dough, divide into two  equal portions, and use as directed.If not using the dough  immediately, shape it into two separate balls, coat with oil. place in  plastic wrap or airtight bags, and refrigerate overnight before letting  the dough rise. When ready to use the dough, bring it to room  temperature before letting it rise, then punch it down, divide in half,  and proceed with recipe.The dough can also be frozen after the  first kneading. Place in freezer bags or airtight containers, and freeze  for up to three months. When ready to use, thaw at room temperature,  allow to double in size, then punch down, divide in half, and use  according to recipe.