A three-day rise gives Rach's Naples-style dough its extra-delicious texture and flavor. 

"[Using a pizza oven] is the same principle as preheating your oven with slate or pizza stones for at least an hour before you cook," Rach says. "Turn the oven as high as it goes and get the stones hot."

Rach loves her homemade pies! For a quicker pizza dough recipe, check out Rach's easy Same-Day Pizza Dough. And for topping ideas made for every kind of pizza lover, here's Rach's Pizza Party Menu and her No-Cook Easy Pizza Sauce. For the ultimate twist on it all using the same ingredients, try Rach's Sausage Calzone. As for John, he crafted this Basilica Cocktail to be enjoyed on pizza night!


  • 2 cups hot water (115˚F) from tap
  • ¾ teaspoon active dry yeast
  • 2 tablespoons superfine sugar or acacia honey
  • 2 tablespoons extra-virgin olive oil (EVOO) , plus more to oil baking sheet
  • 2 cups AP flour
  • 2 ½ cups "00" flour, plus more for dusting
  • 1 tablespoon kosher salt


Serves: Makes four 12-inch pizzas or 4 large calzones


In a stand mixer with dough hook attached, combine hot water, yeast, sugar or honey and EVOO. Let stand 10 minutes.

Combine flours and salt in a bowl. Turn mixer on medium-low setting and add flour slowly to incorporate and form sticky dough, about 7 minutes.

Transfer dough to a lightly oiled baking sheet and cover with kitchen towel, let stand 1 hour. Cut dough into 4 portions and roll into balls. Place back on baking sheet and cover tightly with plastic. Refrigerate 3 days before using.