Classic Neapolitan Pizza Dough
From Pizza Napoletana! (Canada, UK), by Pamela Sheldon Johns.
1/2 cake compressed fresh yeast
2 cups warm water (80°F to 90°F; 27°C to 32°C)
1 cup pastry flour
1-1/2 tablespoons sea salt
5-1/2 to 6 cups unbleached all-purpose flour
In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast into the warm water until it dissolves. Add the I cup pastry flour and the salt and mix well. Add the all-purpose flour 1 cup at a time, kneading until the dough is not sticky, about 10 minutes. Continue to knead for about 20 minutes longer, or until the dough is smooth and elastic.
For the first rising, shape the dough into a ball and leave it in the mixer or place it on a lightly floured work surface. Cover with a towel and let rise in a warm (75°F; 24°C), draft-free place for 4 hours.
Punch the dough down and divide it into 6 pieces. Form each piece into a ball. Cover with a towel and let rise in a warm (75°F; 24°C), draft-free place for 2 to 4 hours, until doubled.
Yield: Makes enough dough for six 10-inch pizzas