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

  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.

TO BAKE PIZZA: set oven broiler to highest temperature and place the baking stone as close to the broiler as possible

A perfect neapolitan crust requires a very gentle approach.

  1. First, dust the dough in fine semolina so it doesn’t stick to your fingers.
  2. Then using your fingertips, press the dough outward from the center, working in a clockwise motion, spiraling gradually outward until you get within one to two inches of the edge; this edge will become the crust (italians call it the cornicione)
  3. to stretch the dough while ensuring the crust remains airy, pick up the dough by the crust using both hands. As if holding the top of a steering wheel, rotate the dough, passing it from one hand to the next, as though you were turning the wheel.
  4. taking care not to compress the dough, continue to pass it from one hand to the other, gravity will help if fall and stretch naturally.
  5. stop when the center of the dough is stretched to about 1/8" thick and the diameter is about 6" across.
  6. top with toppings and get it in the oven. it should bake in about 2 minutes.