Naples-Style Pizza Dough (Pasta da Pizza)

Name: Naples-Style Pizza Dough (48-Hour Cold Ferment)
Yield: 10 servings
Ingredients: 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.)

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This Naples-style pizza dough uses a 48-hour cold fermentation in the refrigerator to develop authentic flavor and texture, requiring just five simple ingredients and minimal yeast for a traditional result.

Naples-Style Pizza Dough (Pasta da Pizza)

Servings

10

Recipe Source

View original recipe

From Saveur

Ingredients

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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.)

5 Ingredients

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Instructions

1
Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.
2
Divide dough into 4 balls; transfer to a greased 9" x 13" dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours.

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Tips & Notes

Pro tips

Use cold water and let the yeast mixture foam for the full 8-10 minutes before adding flour; this activates the yeast properly for a 48-hour fermentation.
Brush the dough balls generously with olive oil before covering; this prevents them from drying out and helps them rise evenly over 48 hours.
Remove dough from the refrigerator 30-60 minutes before shaping to let it come slightly closer to room temperature for easier handling.
When dividing into 4 balls, handle gently to preserve the air developed during the first hour at room temperature.

Substitutions

Caputo Pizzeria Flour → other high-quality tipo 00 flour (maintains texture; use the same weight)
Kosher salt → sea salt (use by weight, not volume, to avoid over-salting due to crystal size differences)

Storage & make-ahead

Store dough balls in the refrigerator covered with plastic wrap for up to 72 hours; for longer storage, freeze after the first hour at room temperature and thaw in the refrigerator before use.

Equipment

stand mixer with dough hook · 9" × 13" baking dish

Common Questions

Why does this dough need to ferment for 48 hours?

The long, cold fermentation allows yeast and bacteria to slowly develop complex flavors and creates a lighter, more digestible crust with better structure.

Can I use all-purpose flour instead of tipo 00?

All-purpose flour will work but won't yield the same tender, fine crumb; tipo 00 flour is milled much finer and is traditional for Neapolitan pizza.

What do I do after the 48-hour refrigeration?

Remove the dough balls from the refrigerator, shape, top, and bake in your pizza oven or on a preheated surface according to your pizza recipe.

Can I freeze this dough?

Yes, freeze the oiled dough balls in the baking dish after the first hour at room temperature; thaw in the refrigerator before using, adding extra time as needed.