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Don Antonio by Starita’s Neapolitan Pizza Dough

Don Antonio by Starita's Neapolitan Pizza Dough
Yields 4
The one- to two-day resting period for the dough is essential to slow down the formation of gluten, resulting in the chewy, puffy crust that's a hallmark of Neapolitan pizza.
  1. 2 tablespoons granulated sugar
  2. 1 tablespoon extra-virgin olive oil, plus more for greasing dough
  3. ½ teaspoon active dry yeast
  4. 5½ cups 00 pizza flour (try Caputo)
  5. 2 tablespoons kosher salt
  1. Combine first 3 ingredients with 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let sit until foamy, about 10 minutes.
  2. Combine flour and salt in a large bowl. Set mixer on low speed and slowly add flour mixture to the mixer bowl. Mix until a smooth, elastic dough forms, about 10 minutes. Transfer dough to a lightly greased baking sheet and cover loosely with plastic wrap; let rest at room temperature 1 hour.
  3. Divide dough into 4 pieces and shape into balls. Transfer dough balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate at least 24 or up to 48 hours.
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Don Antonio by Starita

Located at 309 West 50th Street in New York City, Don Antonio by Starita is where pizza fans can indulge in an expansive assortment of more than 60 traditional and creative, wood-fired Neapolitan pies, crafted from the finest ingredients, including homemade mozzarella.

Photographer Michael Harlan Turkell

Michael Harlan Turkell, a once aspiring chef, now photographer, captures the inner workings of kitchens. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 – 2011. Michael’s been nominated for a James Beard Foundation Award in Visual Storytelling, included in 25 Under 25: Up-and-Coming American Photographers V2, (PowerHouse Books), received a Photo District News Photo Annual Award, and has had his photos printed in an array of publications, and cookbooks. Learn more about Michael at http://harlanturk.com/