PIZZA DOUGH - BRAD & BECKI'S FAVORITE

1 ¾ cups bread or pizza flour

2 teaspoons sugar

1 1/4 teaspoon active dry yeast

½ cup plus 3 tablespoons water

1 tablespoon extra-virgin olive oil

½ teaspoon salt

Makes one 16” pizza crust or two small

Place the flour, sugar, and yeast in the bowl of a stand mixer fitted with dough hook. Mix on low to combine, about 5 seconds. Add the water (110 degrees) and the olive oil and mix until a ball forms. Add more water if needed. Mix about 2 minutes.

Turn off the mixer and let the dough rest for about 10 minutes. Add the salt. Knead on medium speed for 12 minutes. If the dough is too wet or sticky, add a teaspoon of flour and mix until a ball comes cleanly off the side of the bowl. Dough should be firm, smooth, and supple. Knead 5 more minutes at a time until the dough passes the stretch test to make a windowpane. Up to 30 minutes more.

Pour a teaspoon of olive oil into a medium bowl. Turn the dough to coat it with oil to prevent a crust from forming on the surface as it rises. Cover bowl with plastic wrap and let dough rise in refrigerator overnight or up to 72 hours.

Rest the dough on the counter until it comes to room temperature, about 1 hour.