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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.

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Naples-Style Pizza Dough 0 Picture


  • 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



Step 1

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.


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