Ingredients

• 4.5 cups - unbleached bread flour or all - purpose flour, chilled
• 3/4 tsp -salt
• 1 tsp- instant yeast (fast rising/rapid rise yeast)
• 1/4 cup - olive oil or vegetable oil
• 3/4 cup - water, ice cold
• 1 tbsp -sugar
• Semolina/durum flour or cornmeal for dusting

How to Make Pizza Dough

• Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
• Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.
• On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are evenly distributed.
• If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 tsps extra water.
• Flour a work surface or counter. Line a jelly pan with baking paper/parchment.
• Lightly oil the paper.
• With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
• To avoid the dough from sticking to the scraper, dip the scraper into water between the cutting processes.
• Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently shape each piece into a ball.
• If the dough sticks to your hands, then dip your hands into the flour again.
• Transfer the dough balls to the lined jelly pan and spray them generously with spray oil.
• Slip the pan into a plastic bag or enclose in plastic food wrap.
• Put the pan into the refrigerator and let the dough rest overnight or for up to three days.
• Day 2: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator.
• Dust the counter with flour and spray lightly with oil.
• Place the dough balls on a floured surface and sprinkle them with flour.
• Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm in thickness and 5 inches/12.7 cm in diameter.
• Sprinkle with flour and spray with oil.
• Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
• Then stretch it into the size you desire, top it off with favourite ingredients and bake in a 450F - 500F oven.
• Recipe courtesy: Dhivya Karthik
• http://chefinyou.com/