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Good pizza starts with a simple but fundamental base - the dough.

This is the official D.O.C. (Denominazione di Origine Controllata) Naples, Italy pizza dough made according to the rules of the Associazione della Vera Pizza Napoletana. This means that, according to the rules, true Naples pizza dough cannot contain oil or sugar.

Note: Using bread flour or high gluten flour in this recipe will result in a tough, chewy crust.


5 cups (22 1/2 oz) - Unbleached all purpose bread flour
1 3/4 teaspoon - Salt
1 teaspoon - Yeast
1 3/4 cups plus 2 tablespoons - Tepid Water (65F)


  • Put ingredients into a mixer with a dough hook or a Bread Machine in the order above and follow "dough" setting on Bread Machine for about 4 minutes.
  • Let the dough rest for 5 minuets.
  • Continue to mix for an additional 2 minutes.
  • Take out bread machine and put the dough into a bowl.
  • If you don't have a bread machine, put the ingredients into a bowl in the order above and knead the dough by hand.
  • Finish kneading adding additional flour as required.
  • This is a wetter dough than most 'American' pizza dough. The dough should be sticky to the touch.
  • Let the dough rise at room temperature for 1 1/2 hours, punch it down Cover it and then refrigerate for at least 2 1/2 hours.
  • Makes three medium sized pizzas or six individual sized pizzas.

Pizza dough is should be made the day before and refrigerated overnight.

Source: Peter Reinhart, American Pie My Search for the Perfect Pizza, 10 Speed Press 2003


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