A great Neapolitan Pizza should have a thin and flaky base of about 2.5 mm thick at the centre. It should be firm enough to support your topping but delicate enough to cook through before topping gets over-done. The fast cooking times in a forno oven are intolerant of sub-standard pizza dough or (heaven forbid) thick base pizza.
After much anguish and trial and error, we found this simple recipe that works for us. We have mixed this by hand and had our bread maker just do it for us with equal success. This makes a dough that stretches well and is not too messy or sticky.
Ingredients: (Makes about 3 large bases)
1 cup water
1 tbs oil
2 tbs sugar
1 tsp salt
2 ¾ cups flour
1 tsp yeast
Combine and leave to prove for about 90 minutes, kneading once about half way through. Cover proving bowl with cloth lid or cling wrap while proving. Some recipes suggest making the dough the day before but we have found that this works well with just a couple of hours prep time.