Rachael Ray: Naples-Style Pizza Dough & Sauce Recipe

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Rachael Ray: Naples-Style Pizza Dough & Sauce

There’s no denying it can be incredibly tempting to go with store-bought pizza dough and sauce when making your own pizza at home. That’s exactly what Rachael Ray wanted to prove just how it easy to make your own of each, and why it’s worth it! Her Naples-Style Pizza Dough and Naples-Style Pizza Sauce both come together quickly, and are so delicious you’ll never buy store-bought again. It’s important to think ahead when it comes to the dough, however, because it needs time to rise and then has to sit in the ridge for 2-3 days before you serve it. So if you’ve got family coming over or just want a fun and tasty homemade meal, go ahead and get started now. You can thank us later!

To get the recipe, click next page.

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Rachael Ray: Naples-Style Pizza Dough & Sauce Recipe Ingredients

Rachael Ray: Naples-Style Pizza Dough & Sauce Recipe

Rachael Ray’s Naples-Style Pizza Dough and Sauce are the two essential parts of a delicious pizza, but the rest is up to you! (quinnanya / Flickr)

For the Dough:

  • 3/4 tsp active dry yeast
  • 2 tbsp extra-virgin olive oil + more for brushing
  • 2 tsp Kosher salt
  • 2 C warm water (105-115 degrees)
  • 2 tbsp sugar or acacia honey
  • 5 1/2 C “00” flour or half “oo” flour and half all-purpose flour + more for dusting

For the Sauce:

  • 1 tsp Kosher salt
  • 1 28-oz to 32-oz can San Marzano tomatoes
  • extra-virgin olive oil

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Rachael Ray: Naples-Style Pizza Dough & Sauce Recipe Directions

For the Dough:

  1. In a stand mixer fitted with the dough hook, combine the sugar or honey, yeast, extra-virgin olive oil, and water
  2. Let stand for 10 minutes
  3. In a separate bowl, combine the salt and flour
  4. While the mixer is running, slowly add the flour to the yeast mixture for 7-8 minutes, until a dough is formed
  5. Transfer the dough to an oiled baking sheet and cover with a towel
  6. Let stand for an hour, then cut into 4 pieces
  7. Roll each piece of dough into a ball
  8. Put the balls back on the baking sheet with lightly brush with oil
  9. Cover the balls tightly with plastic wrap and place in the fridge for 2-3 days before using

For the Sauce:

  1. Hand-crush the tomatoes into a saucepan
  2. Add any leftover juices from the can
  3. Stir in the salt
  4. Pour in a drizzle of extra-virgin olive oil
  5. Simmer for about 15 minutes, until thickened
  6. Let cool to room temperature

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