Naples-Style Pizza Dough (Pasta da Pizza) | Saveur
The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours—that's what gives it its deep flavor and tender structure.
Ingredients
- 2 tbsp. sugar (7/8 oz.)
- 1 tbsp. olive oil, plus more (1/2 oz.)
- <sup>1</sup>⁄<sub>2</sub> tsp. active dry yeast
- 5 <sup>1</sup>⁄<sub>2</sub> cups "00" flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.)
- 2 tbsp. kosher salt (3/4 oz.)
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