In a standing mixer with a dough hook (such as a KitchenAid) or, if one’s not available, in a large mixing bowl add the Flour, Yeast, Salt, Olive Oil and Water. If using a standing mixer with a dough hook, mix at low speed to combine ingredients until a sticky dough mass develops.

 

Be sure to scrape the sides of the mixing bowl with a plastic dough scraper and then continue to mix at hi speed for 2 min or so (really working the dough develops the gluten’s elasticity, giving your pizza it’s nice chewiness under the crunchy exterior..). If mixing by hand, make a dough mass by hand in the mixing bowl and then turn out dough into a clean, dry work surface and work the dough for a good 10 min folding, stretching and pressing the dough over onto itself.

 

The idea is to get air into the dough and work it this way over and over to give it lifted and springiness. Don’t Flour your work surface when working the dough (that comes later when you form the pizza..) 

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Once you have a nice elastic dough ball, leave in mixing bowl and cover with plastic for at least one hour or better yet, overnight in the fridge.

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After you’re dough has rested and risen, turning out onto a work surface, form into a ball and let rest for 10 minutes more. 

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On your floured work surface divide your double in half for two large pizzas, or into fourths for 4 smaller pizzas. 

Using adjusted bread roller and your hands, form your pizzas into your desired size and thickness. Preheat your oven to 500°.

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Either working with a pizza peel or placing the stretched and formed pizza dough on a sheet pan dusted with semolina (or lightly floured so the pizza doesn’t stick to the pan), top your pizza with our delicious pizza sauce in your favorite toppings.

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Baked in super hot oven for 10 minutes or so, or until the pizza looks done. You probably have to cook the pizzas one at a time, so while one is cooking you can build the next one and so on..