Pugliese Pizza Dough

A great Pugliese pizza requires a great crust, with the simplest of ingredients.
This versatile Pugliese dough can be used to make pizza, calzones, or stromboli.
It gets its great depth of flavor from a slow rise overnight in the refrigerator.
This recipe yields enough dough for two 24-inch individual Pugliese pizzas.

3-1/2 cups unbleached all-purpose wheat flour,-more as needed
2 tsp. granulated white sugar or raw honey
1-1/2 tsp. salt
1 packet instant dry yeast
2 Tbs. extra-virgin olive oil, - more as needed

Combine the flour, sugar or honey, salt, yeast, and olive oil in the bowl of an electric stand mixer. Add 1-1/4 cups warm (100º to 110ºF) water.
With the paddle attachment of the electric mixer on low speed,
mix until the dough comes together in a coarse ball, 1 to 2 minutes.
Let the dough rest, covered with damp towel for 10 minutes.

Knead the dough: Using the dough hook. Knead the dough for 2 to 3 minutes, or by hand on a lightly floured work surface. As you knead, add more flour or water as needed to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky. The dough may stick slightly to the bottom of the mixing bowl.

Chill the dough: Lightly oil a bowl that’s twice the size of the dough.
Roll the dough in the bowl to coat it with the oil, cover the top of the bowl tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days.
It will rise slowly in the refrigerator but will stop growing once chilled.
Use the dough for pizzas, calzones, or stromboli as directed in the recipes.