Crispy Crust Neapolitan Pizza with Cold Fermentation

Method

1. In a small bowl, mix warm water, sugar, and yeast. Let sit 5 minutes until frothy.
2. In a large bowl, combine flour and salt. Make a well in the center and add yeast mixture and olive oil. Mix until a dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in the refrigerator overnight.
4. Preheat oven to 475°F (245°C) with a baking stone or pizza pan inside.
5. Punch down the dough, divide into 2 portions, and roll out into 12-inch rounds.
6. Spread tomato sauce on each crust, top with mozzarella, basil, and Parmesan.
7. Bake 10-12 minutes until crust is golden and toppings bubbly.