TWO DAY PIZZA DOUGH

3 cups 00 flour (or more as needed)
2 cups bread flour
4 teaspoons salt
1 teaspoon yeast
2 cups room temperature water
Additional flour, for dusting

Combine flours, salt and yeast in a large bowl. Add water, then stir with a wooden spoon until dough binds (add more 00 flour if the dough seems too slack or add a tablespoon of water if the dough seems too dry). Let rest for 5 minutes. Turn out onto a floured surface and knead until dough forms a smooth ball. Continue to knead until you can make a windowpane with a small wad of dough (5-10 minutes). Form dough into a ball, and then let rest in a bowl covered with plastic wrap for 3 to 4 hours.

Cut dough into 6 pieces. Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball. Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, and then cover with a lid. Refrigerate for 48 hours before shaping and baking.

Unused dough may be frozen and then thawed and used as needed.