Why does my homemade pizza crust always turn out so dense and hard, and how can I make it light and crispy like a Neapolitan-style crust?

I totally feel you, I've been there too with the dense and hard pizza crust. I think one thing that might be going on is that you're overmixing the dough, which can happen easily when using a stand mixer. When you overmix, you develop the gluten in the flour too much, which leads to a tough crust. Try mixing the ingredients just until they come together in a shaggy mass, then let the dough rest for a bit before kneading it by hand for just a few minutes.

Another thing that might help is using a higher-protein flour, like bread flour or even a type of flour called "caputo" flour, which is specifically designed for making Neapolitan-style pizza crusts. This type of flour has a lower protein content than regular bread flour, but it's still higher than all-purpose flour, and it's meant to produce a crust that's both crispy and chewy. You might also want to try using a natural starter instead of commercial yeast, which can give your crust a more complex flavor and a better texture.

I've found that the key to a great Neapolitan-style crust is to keep the dough at room temperature for a long time, like 24 hours or more, and to cook the pizza in a very hot oven for just a few minutes. This helps the crust cook quickly on the outside while staying soft and airy on the inside. I've also had good luck with cooking my pizzas on a preheated stone or steel, which helps to crisp up the crust and give it a nice texture.

Anyway, I hope these suggestions help, and I'd love to hear back from you if you have any other questions or if you try any of these tips and they work out for you. Good luck with your pizza-making adventures, and don't get discouraged if it takes a few tries to get it just right - it's all part of the process, and the end result is totally worth it!