4½ cups unbleached King Arthur’s high-gluten flour, it’s the Blue one
1¾ tsp salt
1 ½ tsp instant yeast
2 Tbs olive oil
1¾ cups ice cold water
Instructions
Mix together the flour, salt and yeast in a large bowl then add oil and cold water. Knead dough for 6 to 9 minutes or until the dough is smooth. The dough shouldn’t stick to the sides of the bowl just to the bottom of the bowl.
Cut the dough into 4 equal size pieces, shape each into a ball and place on an oiled sheet of parchment paper covering a sheet pan. Mist the dough balls with spray oil and cover with a plastic bag or wrap and place in refrigerator overnight (you can also freeze the dough in oiled freezer bags).
Remove the dough balls from the refrigerator 1½ hours before making the pizza. Place dough balls on a counter covered with flour and sprinkle them with more flour. Press the dough into flat disks about ½ inch thick and 5 inches in diameter then cover the dough loosely with plastic wrap and let sit for 1½ hours.
minutes before making the pizza, place a PIZZA STONE on a rack towards the bottom of the oven. Heat the oven and stone as hot as possible.
While pizza stone is heating generously dust a sheet pan with flour or cornmeal. Cover your hands in flour and carefully stretch the dough in a circular motion on your hands. The best method to stretching the dough is by swirling it across the backs of your hands just like you’ve seen in pizza joints (YouTube has loads of videos). This method lets the gluten “relax” verse using a rolling pin which will literally squeeze the air bubbles out of the dough and stress the gluten. If you have trouble tossing the dough let it rest for 5 to 10 minutes so the gluten can relax and try again (no luck then use a rolling pin , although it’s not as effective as tossing the dough).
When the dough is stretched out to 12 to 16 inches in diameter the sheet pan which is covered with enough flour or cornmeal to allow it to slide. Let the dough sit for 10 to 15 minutes after which it’s time to “make” the pizza; add sauce, cheese and toppings.
Carefully remove the PIZZA STONE from the oven and place on stove top or the counter with something to prevent the counter from being damaged from the heat. Sprinkle some flour or corn meal on the PIZZA STONE then slide the topped pizza onto the stone place into oven and cook at 400 F for 10 to 15 minutes. If the top is getting done before the bottom, move the pizza to a lower shelve or if the bottom is getting done before the top move to an upper shelve.
Once the pizza is done cooking remove it from the oven and transfer to a cutting board. Let pizza sit 3 to 5 minutes several before slicing with a PIZZA CUTTER, enjoy!
Recipe by KITCHEN HUI at https://kitchenhui.com/pizza-dough/