The twenty-fifth Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) is Pizza Napoletana, and is found on pages 207-212.
a two-day dough: a day to make the dough and then it sits in the
refrigerator overnight until the next day when you do the shaping and
baking. (It has the added instructions in the book for making it and
freezing the dough for later use.) Flour,
salt, yeast, olive oil, and water are all you need.
Mixing is easy,
the shaping a little more difficult as I had trouble stretching the
dough in the manner he suggested (putting it over my knuckles and
stretching) so that needs more practice by me for sure. I ended up just
putting it down and shaping it that way. I also ended up baking it on
parchment paper as I could not get it to move off onto the stone without
the parchment paper, actually we liked that way and it kept the crust a
little more tender, which we like in a pizza crust. Might do that
We enjoyed the flavor of the pizza crust, so I will be making this often as the guys love pizza. Definitely a repeat.