Step By Step Instructions:
Naples Style Pizza Dough (Pasta Da Pizza)
One of my best friends, Ellen, and I took a cooking class at this little shop in Cary, North Carolina called Whisk, and I immediately knew I was going to have to share this recipe with you guys! The entire shop smelled of flour, sausage, and cooked fennel, and the air was almost edible. It was the best welcome one could hope for when signing up and attending a pizza making class.
For this particular Pizza Dough Recipe, it’s best to let it refrigerate for 24 – 48 hours. If you ever meal plan, this is perfect! It is so easy to make, and then you just let it sit there for 1 or 2 days. #NailedIt
Prepping the Ingredients:
1. Measure out all of your ingredients.
2. Remove your Standing mixer, clean the bowl and dough attachments, and plug that bad boy in!
Making the Dough:
3. Add all the dry ingredients to the standing mixing bowl and stir to combine.
4. In the middle of the dry mix, create a well with you hands by pushing some of the dry mixture to the sides.
5. To the well, pour in the liquid ingredients and stir with a fork.
6. Once you mix everything with a fork, turn on the mixer with the dough attachment and let mix for a few minutes.
7. Allow the mixture to come together on low speed for about 5-7 minutes. (If needed, remove the bowl, and using a rubber spatula, scrape the sides and bottom of the bowl to get all the ingredients back together, and turn on the mixer again until everything is combined.)
8. Turn off the mixer when the dough has come together. Very lightly flour a flat work surface.
9. Remove the dough to the floured surface and knead until smooth. (A few minutes.)
10. Grease a large glass mixing bowl with a spray of Pam and add in the dough ball. Cover with plastic wrap and let sit on the counter at room temperature for 1 hour.
(Note: During this time the dough should be rising and becoming larger the longer it sits.)
11. After 1 hour, place the covered dough ball in the fridge for 24-48 hours.
(Note: You can also use the dough after 3 or 4 hours if you’re in a time crunch!)
12. After chilling, remove dough from the refrigerator, take dough out of the bowl and place onto a floured work surface. (For this next step you can use a rubber baking scraper or tool, but I use my hands.)
13. Gently tare the dough ball in half, then tare each large half, in half again. This will give you 4 pieces of dough that will make 4 medium sized pizzas.
14. One by one, take the dough balls and roll them out with a pizza rolling pin. You can make the crusts as thick or thin as you like, chefs choice! Make sure to bake those pizzas in a 400 – 450 degree, pre-heated oven!
I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making our Naples-Style Pizza Dough 🙂
**NOTE** This dough can be kept in the freezer! I wrap mine in plastic wrap, then put it into a sealed container. Put a label on there with the date, and keep for 1 month.
To make the Pizza from the photos:
- Place the dough in a Deep-ish Cast Iron Skillet, or on a Pizza Stone and set the oven to 400 degrees
- Cook up some ground sausage and chopped fennel
- My favorite sausage to use, and go to, is always from First Hand Foods
- Chop some of your favorite tomatoes and gather some roasted bell pepper slices
- Use this tomato sauce –> Basil and Tomato Pizza Sauce
- Top with big huge slices of mozzarella cheese
- Sprinkle with parmesan, red pepper flakes, herbs, & any spices you desire
- Bake in a 400 degree oven in a Cast Iron Pan, or on a Pizza Stone until desired crispiness has been reached. Remove from oven, cool for a few minutes; slice, serve, enjoy!
Homemade Naples Style Pizza Dough :
- 1 T Honey
- 2 T EVOO
- 1 T Lesaffre Saf-Instant Yeast
- 2 Cups Cold Water
- 5.5 Cups Flour
- 1 t Sea Salt
- Pam or Cooking Spray
- More Flour for Work Surface
Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making our Naples Style Pizza Dough (Pasta Da Pizza) 🙂