Naples-Style Pizza Dough

The secret to this dough is to let it slowly rise in the refrigerate for 48 hours. You can use this dough for pizza, calzones, etc.
Naples-Style Pizza Dough
Naples-Style Pizza Dough

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T. sugar

  • 1

    T. olive oil plus more

  • 1/2

    t. active dry yeast

  • 5 1/2

    C. "OO" flour, preferably Caputo Pizzeria Flour

  • 2

    T. kosher salt

Directions

1. Combine suagr, oil, yeast, and 2 C. cold water in a bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let it sit at room temperature for 1 hour. 2. Divide the dough into 4 balls. transfer to a greased 9"x13" dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: