One of the greatest hits at Nicoletta, our pizzeria on Second Avenue in New York City, is the Calabrese, topped with sausage and pepperoni and two types of cheese.
Note that the dough must be removed from the refrigerator about 2 hours before you plan to bake the pizzas.
- 2 tablespoons olive oil, plus more for oiling the bowl and the dough
- 1½ cups lukewarm water
- 1 package (2¼ teaspoons) active dry yeast
- ½ teaspoon sugar
- 3½ cups 00 flour or King Arthur Italian-Style flour (see Sources) or all-
- purpose flour plus more for dusting
- 1 tablespoon kosher salt
- Lightly oil a large bowl with olive oil.
- Put the water, yeast, and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk until well combined. Let rest until the mixture foams, about 5 minutes.
- Replace the whisk with the dough hook and start the motor at low speed. Add 2½ cups of the flour and the salt and mix just until incorporated, then gradually sprinkle in the remaining 1 cup flour, mixing until it is just incorporated.
- With the mixer running, drizzle in the 2 tablespoons oil. Mix until a dough forms, then turn it out onto a floured surface and knead it until it is elastic and no longer tacky. Transfer the dough to the oiled bowl. Place a damp kitchen towel over the bowl and set aside in a warm place to rise until doubled in size, 1½ to 2 hours.
- Divide the dough into 2 equal pieces and shape each piece into a smooth ball. Use a pastry brush to brush the tops with olive oil to keep a skin from forming, then wrap each one in plastic wrap. Refrigerate for at least 12 hours, or up to 2 days.