Naples Style Pizza Dough Recipes

Steps:

• Combine sugar, olive oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook.
• Let sit until foamy, about 8-10 minutes.
• Mix flour and salt in a bowl.
• With motor running, slowly add flour mixture.
• Mix until a smooth dough forms, about 8-10 minutes.
• Transfer dough to a greased baking sheet.
• Cover with plastic wrap.
• Let sit at room temperature 1 hour.
• Divide dough into 4 balls.
• Transfer to a greased 9 inch by 13 inch dish.
• Brush tops with olive oil.
• Cover with plastic wrap.
• Refrigerate for 48 hours. Makes four 12 oz balls.

Steps:

• Preheat oven 450 degrees F.
• Dissolve yeast in water. Pour flour into a mound onto the counter. Add dissolved yeast, salt, and olive oil to center. Work in flour from outside into liquid with fork until it resembles a dough. Work in rest of flour by hand. Leave 1 tablespoon flour unincorporated. Place dough in bowl. Sprinkle with leftover flour. Cover with dishtowel. Let rest for about 1 hour at room temperature, until double in size.
• Pass tomatoes through food mill using smallest holes into small bowl. Set aside.
• When dough is ready, place heavy aluminum foil on a pizza board. Oil it with 1 tablespoon olive oil. Spread dough on foil, using fingertips to about 16 inches by 14 inches. Spread on pureed tomatoes. Sprinkle on mozzarella. Distribute anchovies and capers. Add salt, pepper, and oregano. Drizzle on remaining 1 1/2 tablespoons olive oil.
• Bake on middle shelf for 35 minutes or until crisp. Remove. Slice and serve.

Steps:

• Add all dry ingredients to mixing bowl and stir to distribute.
• Add all liquid ingredients, including oil, water and yeast water.
• Use large spoon and stir until all ingredients are evenly distributed and fully hydrated - all flour absorbed, about 1-2 minutes.
• Let dough rest from 1-5 minutes and and then continue to mix for additional minute.
• Add water or flour, a little at a time, as needed. Dough should be soft, supple and tacky to touch.
• Rub olive oil on work surface to make an oil slick about 1 foot in diameter.
• Transfer dough to surface, rub some oil on your hands to prevent sticking.
• Stretch and fold dough to fold into a ball.
• Cover dough still on oil slick, with clean bowl or transfer to an oiled bowl.
• Perform 3 more stretch and folds, at 5 minute intervals.
• Rub more oil on work surface as needed to prevent sticking.
• After each stretch and fold dough will become firmer, less sticky and bouncier.
• After final stretch and fold put dough into oiled bowl, cover bowl, not dough itself, with plastic wrap and lplace in refrigerator for up to 3 days.
• When ready to bake, stretch out to desired size, place on pan lined with white corn meal to prevent sticking.
• Top as desired, recommend my Pizza sauce listed on here instead of those pre-bottled stuff.
• Place pizza stone or pan in hot oven. Use a super hot oven (as high as it goes, mine reaches around 500 F) the reason for using super hot is because the longer pizza bakes the drier and more boring the crust will become.
• Shouldn't take more than 5-8 minutes.