PIZZA DOUGH

Adapted from Scott Riebling

This is for a forgiving dough, with lots of margin for error. Itmakes a crust with a large, puffy rim that has a crisp exterior and is nice and chewy.

Makes enough for four 12-inch rounds

2 cups 2 ounces cold water
1 tablespoon plus 1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons olive oil
6¾ cups bread flour, divided
1 teaspoon instant or rapid-rise yeast (yeast labeled ‘Bread Machine’ works)

In the bowl of a stand mixer, manually whisk or stir water, salt and sugar until dissolved.

Attach the bowl to the mixer and add approximately ¾ of the flour. With the mixer at the lowest setting, stir for 1 minute using the machine’s dough hook. Let dough rest for 15 minutes.

Add yeast and turn the mixer back on low, adding flour very gradually. Mix at low speed for 5 minutes. If it is still too dry, you can add water, a teaspoon at a time, just until all the flour is incorporated. Let dough rest for 15 minutes.

Turn the mixer back on for 4 minutes, or until the dough starts to look smooth and slightly lighter in color. Let the dough rest for 15 minutes.

Divide dough into four even parts, then roll into balls. Lightly oil four plastic bowls or containers. Place the balls into the containers, cover them and refrigerate for at least 24 hours and up to 3 days.