Chef Raymond Gillespie uses this dough to make stellar pizzas, foccacia, and even small dinner rolls. The long rise makes all the difference!

Ingredients

• 1 pound (1/2 bag) Antimo Caputo Tipo 00 flour
• 1 teaspoon active dry yeast
• 1 teaspoon Ravida Sea Salt
• 1 1/4 to 1 1/2 cup water, approximately
• 2 tablespoon Partanna Extra Virgin Olive Oil, plus 1 teaspoon to oil bow
• 1-3 tablespoons La Grande Ruota Semola  (semolina)

In a deep mixing bowl, put in flour, make a well in the middle, then pour in salt, yeast, and smaller amount of water. Add oil. Begin stirring with a rubber spatula. Depending on the humidity in the air, add more water, to form a shaggy mass. Remove from bowl to a wooden board or counter, sprinkle with a little all-purpose or semolina, and begin kneading. Knead for 5 to 10 minutes until the ball of dough is satiny in texture and a little springy. Oil bowl, and put in ball of dough, turning to lightly coat. Cover tightly with plastic wrap, and then a kitchen towel. Let rise for 4 to 8 hours at room temperature, or place in refrigerator for up to several days. If refrigerator method is chosen, punch down periodically when dough rises to top of bowl. This makes two 12-inch pizzas. 

This recipe is adapted from "Trattoria" by Patricia Wells