Pizza Dough

1. Mix all the ingredients in the bowl of a stand mixer with a dough hook.
2. Once all the ingredients are fully incorporate, mix on medium speed for 5 minutes.
3. Let the dough rest in the bowl for 10 minutes at room temperature, and then mix again for another 5 minutes on medium speed. (Allowing the gluten to relax between kneading creates an especially smooth, stretchy dough.)
4. Transfer the dough to a well-floured table, cut it into four pieces of 200 grams each. Stretch and roll the dough into smooth, even balls. (Stretching the surface layer develops a network of gluten that traps air inside the ball, resulting in a lighter, more blistered crust.)
5. Coat the balls of dough lightly with oil, cover them with plastic wrap, and allow them to rise at room temperature for 1 hour before using. (For a more complex flavor, refrigerate the dough balls overnight, and let them rest at room temperature for 1 hour before using.)

Notes:

• AP flour may be substituted for “00” flour, but you may need to add up to 10% more water.
• The finished dough should pull away from the sides, not the bottom, of the mixing bowl. If it does not pull away from the sides, sprinkle in a teaspoon of flour and let it fully mix, repeating until the sides of the bowl are clean.
• Keeps for 3 days when refrigerated in plastic wrap or up to 3 months when frozen.