Pizza Dough

Method

1. In a large bowl, whisk together the flour, salt, and yeast. Add the water and olive oil. Stir until a rough dough forms.
2. Turn out onto a clean surface and knead for 6-8 minutes until smooth and springy. (Or mix in a stand mixer with the dough hook on medium-low for 5 minutes.)
3. Place in a lightly oiled bowl, cover, and let rise until doubled. For a quick rise with the full amount of yeast, this takes about 1-1.5 hours at room temperature. For a slow rise (using 2 g yeast), refrigerate the dough 12-24 hours for deeper flavor.
4. Divide the dough in half. Shape each piece into a tight ball. Let rest 15-20 minutes before stretching.
5. On a floured surface (or on parchment), stretch and press the dough outward from the center, leaving a slightly thicker rim. Rotate and stretch until you reach your desired size and thickness. Top and bake on a preheated pizza stone or inverted sheet pan at 260°C (500°F) for 8-12 minutes.
6. *Storage:** Dough balls can be refrigerated up to 3 days or frozen for 3 months. Thaw frozen dough in the fridge overnight, then bring to room temperature before stretching.