Napolenta Pizza Dough

This dough is made the day before and placed in the fridge overnight.  Trust me, it is well worth the wait.  If you are in a rush try the Pizza Dough recipe.


  • 5 cups unbleached all-purpose white flour
  • 1 3/4 teas table salt
  • 2 teas yeast
  • 1 3/4 cup plus 2 tbls cool water


  1. Stir all ingredients together in the bowl of a stand mixer.  Fit the mixer with a dough hook and mix for about 4 minutes on low speed or until all the flour gathers to form a coarse ball.
  2. Let rest 5 minutes then mix on medium-low speed for an additional 2 minutes or until the dough clears the sides of the bowl. If the dough is soft and sticky add a bit more flour or if it is too stiff add a tablespoon of water.
  3. Turn the dough out onto a floured surface and oil the bowl. Fold the dough into a round ball and roll the ball in the oiled bowl.  Cover with plastic wrap.  Let stand at room temperature for 30 minutes, then put in the fridge overnight.
  4. Remove the dough from the fridge 2 hours before you plan to make pizza.  Remove dough from bowl to a floured surface as gently as possible and divide into 4 pieces.  Decide now how many pizza you plan to make.  Either wrap in plastic wrap and freeze or roll them individually in the bowl with the olive oil.  Put on an oiled plate, cover with plastic wrap and let rise for the remainder of the 2 hours.
  5. While the dough is rising prepare your pizza toppings and preheat your pizza stone for an hour in a 550F oven.
  6. When your dough is ready, stretch it to a round shape and place it on your pizza peel that has been sprinkled with cornmeal.  Add your sauce and toppings and slide the dough from the peel onto the hot stone.  Bake for 7 minutes.  Remove pizza from oven with your peel and slide onto a cutting board.  Now you can make a second or a third or a forth pizza.  Remember to dust the peel with cornmeal after each pizza.


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