Naples-Style Pizza Dough

By WisconsinMike

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.

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

Preparation

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.