Ingredients
4 1/2 cups bread flour, chilled
2 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups ice cold water
semolina flour (for dusting)
Instructions
Mix together dry ingredients with paddle in mixer. With paddle mixing, slowly pour in olive oil followed by water. When ingredients are incorporated, switch to dough hook and mix for 5 – 7 minutes.
Pour dough out onto floured surface and shape into shape that will make it easy to cut into equal pieces.
Divide into 6 parts. Place on a parchment-lined cookie sheet. Place cookie sheet in a ziploc bag and place in the refrigerator over night or for up to 3 days.
(To freeze at this point just coat with a bit of olive oil and place in individual freezer bags.)
Two hours before you want to cook take individual dough balls out of refrigerator and flatten out. Cover and let sit.
One hour before serving, preheat oven to 500°f with pizza stone placed on the bottom of the oven.
Prepare pizza peel by sprinkling liberally with semolina flour. When oven has been preheated, use the floured back of your hands and knuckles to stretch it out into a round. Place on prepared pizza peel.
