Don Antonio by Starita's Neapolitan Pizza Dough
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.
- 2 tablespoons granulated sugar
- 1 tablespoon extra-virgin olive oil, plus more for greasing dough
- ½ teaspoon active dry yeast
- 5½ cups 00 pizza flour (try Caputo)
- 2 tablespoons kosher salt
- 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.
- 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.
- 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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