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.
- 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
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.