NAPOLETANA PIZZA DOUGH

5 cups (22 1/2 ounces) unbleached all-purpose flour
1 3/4 teaspoons table salt and 3 1/4 teaspoons kosher salt
1 teaspoon instant yeast
1 3/4 cup plus 2 tablespoons cool water (65 degrees)

With a large metal spoon, stir together all ingredients in bowl of electric stand mixer until combined. If using electric mixer, fit with dough hook and mix on low about 4 minutes, or until all flour gathers to form a coarse ball. Let dough rest 5 minutes, then mix again on medium-low 2 more minutes, or until dough clears sides of bowl and sticks a little to bottom. If dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.

Transfer dough to floured counter. Dust top with flour to absorb surface moisture and then, working from the four corners, fold dough into a ball. Place in a bowl brushed with olive oil. Turn dough to coat with oil and cover bowl with plastic wrap. Let sit at room temperature 30 minutes; then put bowl in refrigerator overnight. (If you are making pizzas the same day, let dough sit at room temperature 1 1/2 hours; punch down; reshape into a ball; return to bowl; cover and refrigerate at least 2 hours).

The next day (or later same day if refrigerated only 2 hours), remove bowl two hours before you plan to make pizzas. Dough will have expanded, and gluten will be very relaxed. With wet hands or a plastic scraper dipped in water, gently transfer dough to a floured counter, trying to de-gas dough as little as possible. Using a pastry blade dipped in water, divide dough into 6 equal pieces. Round each piece into a ball and brush or rub with olive oil. Line a sheet pan with parchment or a non-stick silicone liner and brush with olive oil. Place each dough ball on pan and loosely cover with plastic wrap. (If you do not plan to use all pieces, place extras in individual zippered freezer bags and refrigerate or freeze. Use refrigerated balls within 2 days and frozen within 3 months) Allow dough balls to sit at room temperature 2 hours before making pizza.

Makes six (6-ounce) dough balls
Source: American Pie: My Search for the Perfect Pizza by Peter Reinhart