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1
put water in a metal bowl (I use 5qt.
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2
kitchen aid mixer with a dough hook) add yeast,sugar,salt, and olive oil and mix until dissolved.
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3
add the flour a little at a time and mix until dough pulls away from sides of bowl and is on hook.
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4
mix on low for 4 minutes.
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5
let the dough rest for 5 minutes then mix again on med low setting for an additional 2 minutes.
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6
immediately divide the dough into 3 equal pieces.
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7
round each piece into a ball and rub with olive oil.
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8
place each ball in a zippered bag or dough container and refrigerate overnight or freeze any pieces you will not be using the next day.
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9
The next day remove the dough 2 hours prior to use to allow the gluten to relax and remove the chill.
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10
place a baking stone on the middle shelf of oven and preheat on the highest setting for 1 hour.
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11
shape the dough using the toss and spin method stretching to a diameter of about 12 inches.
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12
dough should be about 1/4 inch think and slightly thicker toward edge.
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13
transfer dough to a peel or inverted sheet pan dusted with flour or cornmeal.
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14
add sauce and toppings and slide onto the stone.
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15
should take about 12 minutes to bake.
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16
when done crust should be crisp and slightly charred on edge and cheese should be bubbling and just beginning to caramelize.
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17
The underside of crust should be brown and crisp...not white and soft.
