Pizza Dough

In the bowl of an electric mixer fitted with the paddle attachment, combine all the ingredients except the second portion of water. Mix on medium speed for 7 to 10 minutes until a soft dough forms. Turn off the mixer and let the dough sit for about 5 minutes.

Turn the mixer back on at medium/high speed and slowly add the second portion of water (as needed), about 2 tablespoons at a time. Let the water absorb between additions. This should take 2 to 4 minutes. After the additional water has been added, let the dough continue to mix until it begins to wrap around the paddle and get shiny, about 2 more minutes. The temperature of the dough should be between 75° - 80° F.

Gather the dough into a smooth ball and place it in an oiled bowl large enough so the dough can double in size. (This is easiest if you wet your hands before touching the dough as it is very sticky.) Cover the bowl with a piece of oiled plastic wrap. Place the dough in a warm spot in your kitchen and let rest fo 30 minutes. Turn the dough and re-cover. Let it sit for another 30 minutes and turn again.

Place the dough in the refrigerator overnight.

At least 2 hours before you want to make your pizza, take the dough out of the refrigerator and divide it into 4 pieces. form each portion of the dough into a smooth ball.

Place the dough onto an oiled baking sheet and brush each dough ball with oil. Cover with plastic and let it rest for at least 2 hours at room temperature or until you can easily stretch the dough.

Place approximately 1/3 cup of flour onto your counter and place the dough ball on the flour and turn it to coat the outside entirely (avoid clumping, but ensure the dough is well-dusted).

With your hands (avoid using a roller), press the dough and spread it into a rough circle approximately 5-6 inches in diameter. Use your fingers to create a ridge around the outside of the dough (approximately 1 inch) and pick up the dough by this ridge, and lift it up, allowing gravity to stretch the dough down, using both hands, work your way around the entire edge until the dough is stretched out into an oval of approximately 12-14" in diameter (it will snap back to 11-12".)

Dust a pizza peel with semolina flour and place the pizza dough on the peel ensuring it slides around easily.

Dress your pizza, leaving the cheese off for now.

Bake on a pizza stone, in a 475-500° oven for 7 minutes. Remove the pizza and add the cheese, and then bake for another 3 minutes. Remove the pizza from the oven.

Brush the edges of the crust with olive oil, and top with course salt, dried oregano, reggiano parmigiano, or other favorite finishing touches.