New York-Style Pizza Dough

Combine water 1/2 cup flour yeast and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling about 20 minutes.

Stir 2 cups flour 2 tablespoons olive oil and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.

Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.

Knead dough adding small amounts of flour as needed until soft and slightly sticky about 10 minutes.

Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size about 2 hours.

Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use remove dough from refrigerator and bring to room temperature before using.