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1
Preheat oven to 425 degrees. Place a rack once notch below center.
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2
In a bowl, put 2 cups of lukewarm water, sugar and yeast.
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3
Add 1 TBS salt to yeast mix with a spoon. Install your dough hook on mixer. Add 5 cups of flour and stir at #2 speed for one minute to blend the liquid with the flour. Add 1 more cup of flour. Keep on #2 speed for 10 minutes. You may add more flour if needed after a few minutes OR you may add more water -one tablespoon at a time- if needed. You want the dough to separate from the bowl (about 5 minutes) and be almost sticky and somewhat elastic.
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4
Turn the dough onto a floured board. Cut into 3 sections. Freeze 2 sections by coating with olive oil and placing in plastic bags. While you're doing this, your dough has a chance to rest for a few minutes.
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5
Using your hands and a rolling pin, roll your dough thin & into the shape of your baking pan. Dust your baking sheet with cornmeal, then gently place the dough on the pan. Note: some people recommend letting the pizza rest in the baking pan for 10 minutes or more to have a second rise before baking.
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6
Finish your pizza with sauce, cheese and toppings. You can brush the edges with garlic oil (or olive oil and garlic powder). You can also sprinkle some parmesan cheese on the crust.
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7
Bake for 12 minutes. Check to see if crust is nicely browning. Check every additional minute until it looks perfect to you.
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8
To use Frozen Dough: Let thaw in fridge 48 hours or gently defrost in microwave till it's just cool and no longer frozen solid, checking every couple of minutes. Then place the dough in an oiled bowl covered with plastic wrap and let sit for an hour or until doubled in size. Then put on floured board and follow recipe.
