The mixing method is the same for each of these four doughs. The only thing that changes are the ingredients and proportions. Each recipe makes 4 or 5 dough balls, depending on what size pizza you prefer (you can also make mini-doughs or even maxi-doughs, but the most common size is between 8 to 10 oz (227 g – 284 g).

Remember, weight measurements are always more accurate than volume measurements (except in very small portions, such as yeast), so the volume measures that are given for our and water are approximations and may require you to adjust the our or water during mixing to achieve the described consistency of either supple and tacky for most pizza doughs, and sticky for Sicilian pizza and focaccia.

Classic Naples-Style “Napoletana” Pizza Dough

• 22 ½ oz. (638 g / 5 cups) unbleached all-purpose or Italian 00 flour
• ½ oz. (14 g) salt; or 2 teaspoons (10 g) kosher salt; or 1 ½ teaspoons (7.5 g) table salt
• 1 teaspoon (5 g) instant yeast; or 11⁄4 teaspoon (6.25 g) dry active yeast dissolved in 1⁄4 cup (60 mL) warm water – the water should be deducted from the total water, below
• 14 oz. (397 mL) water, room temperature. Note: if using Italian 00 flour, start with 12 oz. (340 g) of water and add more as needed

American-Style “Neapolitan” Pizza Dough

• 22 ½ oz. (638 g / 5 cups) unbleached bread flour or Italian 00 flour
• ½ oz. (14 g) salt; or 2 teaspoons (10 g) kosher salt; or 11⁄2 teaspoons (7.5 g) table salt
• 1 teaspoon (5 g) instant yeast; or 11⁄4 teaspoon (6.25 g) dry active yeast dissolved in 1⁄4 cup (60 mL) warm water – the water should be deducted from the total water, below
• ½ oz. (14 g) sugar; or 2 teaspoons (10 g) honey
• ½ oz. (14 g / 1 tablespoon) olive or vegetable oil
• 16 oz. (454 g) water, room temperature

“Country” Pizza Dough

• 17 oz. (482 g / 33⁄4 cups) unbleached bread flour
• 5 ½ oz. (160 g / 1 ¼ cup) wholewheat or rye flour
• ½ oz. (14 g) salt; or 2 teaspoons (10 g) kosher salt; or 1 ½ teaspoons (7.5 g) table salt
• 1 teaspoon (5 g) instant yeast; or 11⁄4 teaspoon (6.25 g) dry active yeast dissolved in 1⁄4 cup (60 mL) warm water – the water should be deducted from the total water, below
• 1 oz. (28 g) sugar; or 4 teaspoons (20 g) honey
• ½ oz. (14 g / 1 tablespoon) olive or vegetable oil
• 17 oz. (482 g) water, room temperature

Sicilian Pizza or Focaccia Dough

(MAKES ONE SHEET PAN OR THREE 9” CAKE PANS)

• 20 oz. (567 g / 41⁄2 cups) unbleached bread flour
• 2/5 ounce (11 g) salt; or 1 ¾ teaspoons (8.5 g) kosher salt; or 1 ¼ teaspoon (6.25 g) table salt
• 1 teaspoon (5 g) instant yeast; or 1 ¼ teaspoon (6.25 g) dry active yeast dissolved in ¼ cup (60 mL) warm water – the water should be deducted from the total water, below
• ½ oz. (14 g / 1 tablespoon) olive oil
• 16 oz. (454 g) water, room temperature

Instructions

1. If mixing by hand, add all the dry ingredients to the mixing bowl and stir to distribute. Then, add all the liquid ingredients, including oil, water, and yeast water (if using active dry yeast – if using instant yeast, you can add it directly to the flour). Use a large spoon (wooden or stainless steel), and stir until all the ingredients are evenly distributed and fully hydrated – all the flour should be absorbed, approximately 1 to 2 minutes. Or, if using an electric mixer, use the paddle attachment and mix on slow speed for 1 minute, or until all the ingredients are evenly distributed and fully hydrated – all the flour should be absorbed.
2. Let the dough rest anywhere from 1 to 5 minutes and then mix on medium low (or continue mixing with the large spoon) for one additional minute. Add more water or flour, a little at a time, as needed. The dough should be soft, supple and tacky to the touch (for Napoletana), or very tacky, even slightly sticky (for American Neapolitan and also Country Dough). Sicilian/focaccia dough should be wet and sticky. Note: if your electric mixer does not have a paddle attachment you can use the dough hook attachment instead, but allow longer for the mixing.
3. Rub some olive or vegetable oil on the work surface to make an oil slick about 1 foot in diameter (you can use a wooden counter, granite, stainless steel, formica – as long as it’s smooth) and transfer the dough to the oiled surface using a plastic bowl scraper or rubber spatula. Rub some oil on the bowl scraper or spatula to prevent sticking and rub a little oil on your hands. Stretch and fold the dough, as shown in the video, to fold it into a ball. Cover the dough, still on the oil slick, with a clean bowl, or transfer it into an oiled bowl.
4. Perform three more stretch and folds, at 5-minute intervals. You can rub more oil on the work surface, as needed, to prevent sticking. After each stretch and fold the dough will become firmer, less sticky, and bouncier when slapped (as shown in the video).
5. After the final stretch and fold put the pizza doughs into an oiled bowl, large enough to contain it when it doubles in size, cover the bowl (not the dough itself but the rim of the bowl) with plastic wrap, and place it in the refrigerator. The dough will be good for up to three days. Note: You may also divide it into the desired pizza sizes, form dough balls, and place each dough ball into an oiled freezer bag, seal, and freeze. These will keep for up to three months.
6. If making Sicilian pizza or focaccia, instead of putting the dough in a bowl, line your baking pan with baking parchment, cut to fit, and generously oil it with olive oil, including the inside walls of the pan. If making a sheet pan pizza or focaccia (approx. 12 x 17″), use the entire dough. If making round, pan pizzas or focaccia, divide the dough into three pieces of about 12 oz. (340 g) each to fill three 9″ cake pans that have been lined with parchment, cut into rounds, and then oiled. Place the dough into the pans and press the dough to fill the pans. Mist the top of the dough with olive oil spray oil, cover the pans (not the dough itself, but the pans) with plastic wrap, and refrigerate overnight, for up to three days.
7. Follow the instructions, as shown in the videos, to make pizzas, Sicilian-style pizzas, or focaccia.

Source: Crafty.com