I’ve had excellent results with the authentic Neapolitan dough recipe on the FornoBravo website. http://www.fornobravo.com
Flour, water, salt, yeast. I don’t bother with the special Typo 00 flour, and use unbleached white from Costco.
Making it the day before and proofing it in the fridge gives you a very stretchy dough that you can get super thin for authentic neapolitan style pizza.
We learned that styrofoam hamburger containers are reusable for storing the dough balls, and the dough doesn’t stick to them. Also easy to stack in the fridge. They can be wrapped in plastic and frozen this way also, and freezing works fine ……….. Norbert Senf
You can find some other pretty good recipes at the ” Fogazzo ” oven website ( http://www.fogazzo.com ). I tried a few of them, but I found the flavor and dough workability for an amateur like myself was greatly improved by the small amount of rye four and olive oil, in the previously cited recipe. It is from Alice Waters’ “Chez Panisse Cafe Cookbook “. Retarding the dough overnight in the refrigerator will always help the flavor and stretchability of any of the yeasted doughs.