Pizza Napoletana

Directions

1. 1
   ["Bring water to room temperature (70-80 degrees). Add water, salt, yeast, and 75% of the flour to mixer. Mix on lowest speed 1-2 minutes or until completely blended. Mix should be drier than a batter but wetter than a dough. Cover and let rest for 20 minutes.", "Mix again at lowest speed. After 5 minutes begin adding the remaining 25% flour slowly while continuing to mix. At the 7 minute mark, increase mixer speed slightly (no more than one third of maximum speed). Add flour until the dough gets firm and forms a ball. Stop adding flour and let mix for an additional 1 minute. Let rest for 20 minutes. (Note: you may have a little flour left over - this is ok - don't force the flower into the dough).", "Pour mixture out onto floured surface. Sprinkle a small amount of flour on the dough and form into a smooth disc (try not to work the dough for more than 30 seconds). Portion equally with scraper (approx 300g for a 13\" pie).""