Pasta da Pizza (Naples-Style Pizza Dough)

By garciamoss

Ingredients

• 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.)

Preparation

Step 1

MAKES FOUR 12-OZ. BALLS

1. 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.

2. Divide dough into 4 balls; transfer to a greased 9" x 13" dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours.