Neapolitan Pizza Dough

Stir dry yeast, sugar and salt into lukewarm water.

Let the mixture stand until it starts to bubble lightly.

Add tipo 00 flour to a stand mixer.

Add cold water and olive oil.

Mix together and knead for 5 minutes.

Add the yeast mixture and knead for about 15 minutes, until the dough is smooth and elastic.

Shape the dough into a large ball and place it in a lightly oiled bowl.

Cover and let the dough rest for 1 hour.

Divide the dough into 3 to 4 pieces.

Shape the pieces into tight balls and place them on a tray with a little flour or oil in the bottom.

Cover with plastic wrap.

Let the dough rise at room temperature for 4 hours.

Refrigerate the dough overnight.

Take the dough out of the refrigerator 4 hours before use.

Gently press the dough into thin pizza bases and top as desired.