Chicago Thin-Crust (Tavern-Style) Pizza Dough

**Make the dough:** Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Whisk together to combine, then add the water and oil. Mix at low speed with the dough hook attachment, stopping occasionally to scrape down the sides of the bowl, until the dough comes together in a shaggy ball. Cover the bowl and let the dough rest for 10 minutes. Mix on medium-low speed until the dough is silky and pulls away from the sides of the bowl, about 5 minutes. Transfer the dough to a lightly floured work surface.

**Divide the dough:** Using a bench scraper or knife, cut the dough into two even pieces, about 250g each. Shape each piece into a smooth ball, then lightly coat each with oil. Transfer each ball to a quart-size zipper-lock bag or other sealable container at least three times its volume.

**Ferment the dough:** For good results, let the dough rest at room temperature until doubled in volume, about 3 hours. For better results, refrigerate the dough overnight. For best results, refrigerate the dough for at least 3 and up to 5 days.

**Roll the dough (day before baking):** Transfer one dough ball to a work surface generously dusted with semolina or cornmeal. (Refrigerated dough can be rolled straight out of the fridge, though allowing it to rest covered for 1 hour at room temperature will make rolling easier.) Using a rolling pin, roll the dough into a very thin circle 14 inches in diameter, lifting and rotating it occasionally. Repeat with the second ball. If the dough bounces back, cover it, let it rest for 30 minutes, then try rolling again.

**Cure the dough (overnight):** Transfer the doughs to a flat surface lined with parchment or butcher paper. Allow to rest uncovered at room temperature overnight. The top surface of the dough should end up dry to the touch with a leathery feel. If they puff during curing, push any bubbles with a fork to flatten them.