Neapolitan-Style Pizza Dough

Makes dough for two 10- to 12-inch pizzas

1        cup water, room temperature
2½ cups bread flour
1½  teaspoons kosher salt
1        teaspoon instant or active dry yeast*
          pinch granulated sugar (optional); 

Nutritional information per serving (based on 16 servings):
Calories 129 (0% from fat) • carb. 28g • pro. 4g • fat 0g • sat. fat 0g
chol. 0mg • sod. 401mg • calc. 1mg • fiber 1g

1. Put the water in the mixing bowl of a stand mixer fitted with
the dough hook.
2. Add the flour, yeast, and sugar if using. Turn the stand mixer
on to the lowest speed, and mix until a ball of dough forms.
3. After the mixture forms a ball, continue to knead on the lowest
speed for 10 minutes.
4. Transfer the dough to a large stainless-steel bowl and cover
with plastic wrap. Allow to ferment at room temperature for
about 4 hours.
5. Divide the dough into two equal portions, and shape each into
a smooth, rounded ball. Place the dough in a clean bowl with
enough room for each piece to expand without touching. Cover
tightly and refrigerate for at least 24 hours and up to 3 days.
6. When ready to use, remove from the refrigerator and let sit at
room temperature at least 1 hour before shaping into a crust.
Insider's tip: Although not a traditional ingredient, a pinch of
sugar gives your pizza optimal "leopard spotting" when baked.
*If using instant yeast, prepare as this recipe is written. If using
active dry yeast it must be proofed in warm (105°F-110°F)
water first. Sprinkle the yeast into the warm water and once it
gets foamy, it is ready to use. All other dry ingredients can be
mixed as written above