Makes Four 12-0Z. Balls
2 tbsp. sugar
1 tbsp. olive oil, plus more
1/2 tsp. active dry yeast
5 1/2 cups "00" flour, preferably Caputo Pizzeria Flour
2 tbsp. kosher salt
- 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. M ix 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 tem-perature 1 hour.
- Divide dough into 4 balls; trans-fer to a greased 9" x 13" dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours.