The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours—that's what gives it its deep flavor and tender structure. This recipe first appeared in our May 2013 issue with Keith Pandolfi's article The Gold of Naples.
- 2 tbsp. sugar (7/8 oz.)
- 1 tbsp. olive oil, plus more (1/2 oz.)
- 1⁄2 tsp. active dry yeast
- 5 1⁄2 cups "00" flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.)
- 2 tbsp. kosher salt (3/4 oz.)
Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.
Divide dough into 4 balls; transfer to a greased 9" x 13" dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours.