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1
In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water.
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2
Add the sugar and stir together.
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3
Let sit 2 or 3 minutes, until the water is cloudy.
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4
Stir in the olive oil.
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5
Using a stand mixer: Combine 310 grams (2 1/2 cups) of the flour and the salt, and add to the yeast mixture all at once.
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6
Mix together using the paddle attachment, then change to the dough hook.
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7
Knead at low speed for 2 minutes, then turn up to medium speed and knead for 8 minutes.
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8
Add flour as needed.
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9
Hold on to the machine if it bounces around.
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10
Turn out onto a clean work surface and shape the dough into a ball.
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11
The dough should be firm and slightly sticky.
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12
If you are kneading the dough by hand: Mmix together the yeast, sugar, water and olive oil as directed in a medium size or large bowl.
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13
Combine 310 grams (2 1/2 cups) of the flour and the salt.
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14
Fold in a cup at a time, using a large wooden spoon.
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15
As soon as you can scrape the dough out in one piece, turnscrape out onto a lightly floured work surface, and knead for 10 minutes, adding flour as necessary, until the dough is firm.
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16
Shape into a ball.
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17
Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up.
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18
Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for 1 to 1 1/2 hours, until doubled.
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19
Weigh the dough and divide into 3 equal balls.
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20
Shape each ball by cupping it between your hands, with the bottom of your hands touching your work surface, and moving the dough in a clockwise circle between your hands, working round and round the dough until it becomes a ball.
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21
Put the balls on a lightly oiled baking sheet, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes.
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22
At this point, the dough balls can be placed in a wide bowl and covered with plastic wrap, or in a re-sealable bag, and refrigerated for 1 to 2 days.
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23
You will need to punch them down again when you are ready to roll out the pizzas.
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24
Lightly flour the dough if it is sticky.
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25
While turning the dough, press down on its center from the heel of your hand to your fingertips, gradually spreading it out to an approximately 10-inch circle.
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26
You can also stretch the dough by pressing it out and laying it over a closed fist; with your other hand, rotate it around, balancing it on the fist, while you gently stretch it out with your fingers.
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27
Do not shape a raised rim; the entire circle should be flat.
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28
You can also use a rolling pin to roll out the dough.
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29
If not planning to grill right away, you can make these in advance and keep them in the freezer.
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30
Dust a piece of parchment with flour, semolina or cornmeal and place a rolled- out pizza shell on the parchment.
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31
Top with another piece of parchment and dust with flour, semolina or cornmeal.
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32
Stack the remaining two shaped pizza rounds between sheets of parchment, then wrap airtight in plastic and place in the freezer.
