Directions: |
Directions:Combine flour, sugar, salt, and yeast in bowl of stand mixer.
Mix quickly until incorporated. Add olive oil and water. Run the mixer until it forms a ball that rides around the bowl., then let the dough kneed in the mixer at low for about 10 minutes, or until dough is smooth and elastic, adding additional flour, 1 Tablespoon at a time, as needed.
Transfer dough ball to lightly floured surface and knead once or twice by hand until a smooth ball is formed. Divide dough into four even parts and place each in a covered quart-sized container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 1 hour before baking. Take each dough piece and place on lightly floured surface and knead about 2 minutes or until smooth.
Pat dough into flat disc about 7 inches in diameter.
Let rest 2 to 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore.
Let rest 2 to 3 minutes.
Continue patting and stretching until dough is 12 to 14 inches in diameter.
Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, or use parchment paper if desired.
Press dough into pan.
Preheat oven to 5OO°F.
Top pizza with sauce and your favorite toppings and cook until crust is brown and cheese is melted and bubbly. |
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