To make a basic Neapolitan base which is chewy and soft with a crisp crust.
2 tsp quick-rising yeast
1 cup hot water ( 50 degrees C or 110 degrees F)
4 cups all-purpose flour
1 tsp salt
1/2 tsp granulated sugar
1 tbsp olive oil
In bowl, dissolve sugar in warm water and sprinkle yeast. Let stand for 10 minutes or until frothy.
Sift flour and salt into a large bowl, make well in centre and pour in the yeast and the olive oil. Mix together until dough comes together. Tip out onto lightly floured surface and knead dough briskly for 5 to 10 minutes or until elastic, smooth and shiny. If the dough is sticky, flour your hands, not the dough.
Shape dough into neat ball. Place in oiled bowl, cover with plastic wrap and let it rise in warm until doubled in bulk.
Uncover dough, punch air out and tip out onto floured work surface. Divide in half and shape into 2 smooth balls.
Turn each ball over onto lightly floured work surface and roll it out.
TIP : Have extra flour at the ready to dust dough, hands, rolling pin and work surface to prevent from sticking.