Naples-Style Pizza Dough (Pasta da Pizza)

Pasta da Pizza (Naples-Style Pizza Dough)

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.Todd Coleman

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. This recipe first appeared in our May 2013 issue with Keith Pandolfi's article The Gold of Naples.