Adapted from cooking.nytimes.com
grams 00 flour (1 cup plus 1 tablespoon)
grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
grams fine sea salt (1 teaspoon)
grams warm water (about 1 cup)
grams active dry yeast (¾ teaspoon)
grams extra-virgin olive oil (1 teaspoon)
In a large mixing bowl, combine flours and salt. In a small mixing bowl, stir together water, the yeast and the olive oil, then pour it into flour mixture. Combine with your hands until the dough just comes together, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.) To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares.