Makes six 6-ounce dough balls

If possible, make this dough either the day before you plan to make the pizzas, or make it well in advance and keep the dough balls in the freezer.

• 5 cups (22 ½ ounce) unbleached, all purpose flour
  
• 1 ¾ teaspoons of table salt or 3 ¼ teaspoons of kosher salt
  
• 1 teaspoon of instant yeast
  
• 1 ¾ cups plus 2 tablespoons of cool water (65° F)

1. 1. With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric mixer until combined.
   If mixing with an electric mixer, fit in with the dough-hook and mix at low speed for about 4 minutes or until the flour gathers to form a course ball. Let the dough rest for about 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour.
   
2. Turn the dough on a lightly floured work surface. With the palms of your hands, flatten it to a thickness of about 1/2". Generously sprinkle a baking sheet with flour, place the dough on the sheet and cover it loosely with plastic wrap. Allow the dough to come to room temperature. This will take about 1 hour. Do not let dough sit longer than 2 hours before forming and baking.
   HINT: The dough will soften best in a warm environment. If needed, place the baking sheet of dough on top of the warm stove, making sure to remove it within 10 minutes as over proofing may occur. Turn the dough over once or twice during this time to permeate the heat throughout the dough.
   
3. Place the dough on a lightly floured work surface. Using your fingertips, press the dough all over so that it begins to stretch out. Gently pull the dough to stretch it into a round disc. The dough will be noticeably soft when pulled. Lift the dough by one edge and place your fists underneath it to begin to stretch the dough into a circle about 10" to 11" in diameter, or the size that fits your peel or the baking sheet you are using. If the dough resists shaping, cover it with plastic and let it sit for another 10 minutes.
   
4. Sprinkle the peel with cornmeal, and then carefully transfer the stretched pizza dough onto it.

HINT: An old baker’s trick – cornmeal provides a slippery surface to assist in sliding the pizza on and off the peel or baking sheet.

CLASSIC MISTAKE – DO NOT FORGET TO TRANSFER THE DOUGH ONTO THE PEEL OR BAKING SHEET BEFORE APPLYING THE SAUCE AND TOPPINGS!

By Peter Reinhart
From his book American Pie: My Search for the Perfect Pizza

2002 James Beard Award Winner & Author,
The Bread Baker’s Apprentice, Crust & Crumb