Napoletana Pizza Dough

                        1       2       3       4 dough
90% All Purpose Flour 143 g   319 g   479 g   638 g 
10% Whole Wheat Flour  16 g    32 g    48 g    64 g 
 1.5% Salt            2.3 g   4.7 g     7 g   9.3 g 
 1% Yeast             1/4 tsp 1/2 tsp 3/4 tsp   1 tsp 
70% Water (room temp) 111 g   222 g   333 g   444 g 

Mix dry ingredients.
Add water.
Mix until well combined but still a bit shaggy. 
Rest 10-15 mins.
Fold and push dough in on itself while still supple, stop if dough starts to tear.
Cover (to prevent drying), rise for 1 hr.
Place in fridge over night (up to 2-3 days).
In the AM, remove from fridge, cut into 270 g balls.
On a lightly floured surface, roll each ball in on itself until the outside surface is tight.
Coat each ball in olive oil or lay in a light bed of flour.
Balls should not touch each other.
Cover and return to fridge but remove 1-2 hrs before cooking time.
Put a layer of flour in a bowl, lay a dough in the flour, press into a fat disk. Gently pull and stretch out to 12-13" diameter, grasp by the thickest parts and hang gently, trying not to over-stretch the thin parts lest they tear.
Tears can be sealed back together especially if not too floury.
Lay on parchment and cover with toppings, be sparse for best results.

Put delicate (fresh basil) or precooked (pepperoni) toppings under cheese to protect from heat.  Wet ingredients (fresh tomato, raw vegetables) should be on top.
Bake on a stone or sheet pan in a well preheated oven as hot as possible (550 degF). Using the broiler is an option.

Recipe can be scaled up as needed.
Cut back on yeast as quantity gets larger.