Pizza Dough (Neapolitan Pasta da Pizza)

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 flavour and tender structure.

2 Tbsp. sugar (7/8 oz)
1 Tbsp. extra-virgin olive oil (½ oz)
½ tsp. active dry yeast
5½ cups "00" flour, preferably Caputo Pizzeria Flour (1 lb 12 oz)
2 Tbsp. kosher salt (¾ 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 9x13" dish; brush tops with oil. Cover with plastic wrap and refrigerate for 48 hours.