The secret to mastering this classic Neapolitan-style pizza dough recipe is to let it slowly rise in the refrigerator for 48 hours. A slow fermentation is what gives allows a deep flavor and tender structure to develop, resulting in delicate and crackery pizza crust.
This recipe first appeared in our May 2013 issue with Keith Pandolfi's article The Gold of Naples.
- 2 tbsp. sugar (7/8 oz.)
- 1 tbsp. olive oil, plus more (1/2 oz.)
- 1⁄2 tsp. active dry yeast
- 5 1⁄2 cups "00" flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.)
- 2 tbsp. kosher salt (3/4 oz.)