-
1
Stir the warm water, sugar, and yeast in a small bowl until the yeast is dissolved.
-
2
Let stand until foamy, about 5 minutes.
-
3
Brush a large bowl with oil, and set aside.
-
4
Stir together 6 cups flour and the salt in a large bowl.
-
5
Pour in the yeast mixture and the oil; stir mixture until all of the flour is incorporated.
-
6
Continue to stir until a stiff dough forms.
-
7
Turn out the dough onto a lightly floured surface, and knead with floured hands, dusting with as little flour as possible if dough seems sticky, just until the ball becomes smooth, 2 to 3 minutes.
-
8
Reshape the dough into a ball.
-
9
(Alternatively, put 6 cups flour, the salt, yeast mixture, and oil in the bowl of an electric mixer fitted with the paddle attachment.
-
10
Mix on medium speed until the dough is smooth and slightly sticky to the touch, 2 to 3 minutes.
-
11
If the dough seems too sticky, add up to 1 cup flour, 2 tablespoons at a time, mixing after each addition.
-
12
Knead 4 or 5 turns to form a ball.)
-
13
Place the dough in the oiled bowl, smooth side up.
-
14
Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
-
15
Remove the plastic wrap; punch down the dough.
-
16
Fold the dough back onto itself 4 or 5 times; leave the smooth side up.
-
17
Cover with plastic wrap; let rise again until doubled in bulk, 30 to 40 minutes.
-
18
Punch down the dough, and transfer it to a clean work surface.
-
19
Cut the dough with a bench scraper or knife into sixths.
-
20
Knead each piece 4 or 5 turns to form a ball.
-
21
Cover all but one with plastic wrap.
-
22
On a lightly floured work surface, flatten the dough ball into a disk.
-
23
Loosely cover with plastic wrap; let rest 5 minutes.
-
24
Using a rolling pin or your fingertips, flatten and push the dough evenly out from the center to form a 9-inch circle (or a 7 x 11-inch rectangle or rough oval).
-
25
Line a baking sheet with parchment paper, and sprinkle with flour.
-
26
Place the dough on top.
-
27
Cover with another sheet of parchment, and sprinkle with flour.
-
28
Roll out and stack the remaining dough balls.
-
29
Wrap the baking sheet with plastic wrap; refrigerate the pizza dough until ready to use, up to 1 day, or freeze up to 1 month (thaw in the refrigerator before using).
