- 4 1/2 Cups of unbleached high-gluten, bread, or all-purpose flour, chilled
- 1 3/4 teaspoon salt
- 1 teaspoon instant yeast
- 1/4 Cup olive oil
- 1 3/4 Cups water, ice cold
- Semolina Flour or Cornmeal (recommended) for dusting
- Stir together the flour, salt, and instant yeast in a large bowl or mixer
- Sitr in the olive oil and the cold water until the flour is absorbed (low speed if using an electric mixer)
- If using an electric mixer, switch to the Dough Hook attachment and let dough mix for 5 – 7 minutes
- The dough should be springy, elastic, and sticky–not just tacky
- Sprinkle flour on the counter and transfer the dough to the counter
- Cover the dough ball with a large bowl or plastic wrap and let it sit for one hour
- Cut the dough into 4 – 6 equal size dough balls
- Lightly mist with olive oil and dust with flour
- Place each dough ball into a ZipLoc freezer bag
- If using a dough ball to make a pizza within the next 48 hours, place dough ball in ZipLoc bag in refrigerator.
- If not using dough ball to make a pizza within the next 48 hours, place dough ball in ZipLoc back in freezer (it can stay up to 3 months)
- If a dough ball is in the freezer, transfer it into the refrigerator in the ZipLoc bag for at least 24 hours prior to using.
- On the day you want to use the dough ball, take it out of the refrigerator, remove it from the ZipLoc bag, place it on lightly dusted board or flour and cover for at least two hours (let the dough rest)
- We suggest cooking the dough on a pizza stone (Williams and Sonoma has a great one). Simply place the stone on the bottom rack of the oven. Heat the oven to 500 degrees. Let the stone “warm up” for at least 45 minutes prior to baking.
- To help get the pizza off of the peel to place it in the oven, we suggest lightly dusting the peel with course store-bought cornmeal.
- Your pizza should be ready to enjoy after cooking for 8 – 10 minutes.