690 grams bread flour, plus 1/2 cup for shaping
10 grams kosher salt
10 grams pizza dough Flavor (King Arthur Baking)
15 grams sugar
9 grams Instant yeast
455 milliliters water-warm
15 grams olive oil, plus extra for brushing crust
Sauce and pizza toppings,
Pizza Seasoning (King Arthur Baking) to taste
Cornmeal for the peel
Measure all dry ingredients and add to the bowl of a stand mixer fitted with the dough hook. Add the water and olive oil to the dry ingredients. Mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase mixer speed to medium and knead for 5 minutes.
Remove the dough to a lightly floured countertop and smooth into a ball. Lightly oil a mixing bowl, place the dough in the bowl and cover with plastic wrap. Let sit on counter for about 30 minutes to verify the yeast is active. Refrigerate for 18 to 24 hours, I usually make the dough the night before I plan to use it.
About 30 minutes before you want to cook the pizza. Place dough on the countertop. Punch down and roll into a log. Split the dough into 3 equal parts. Shape them into a smooth ball.
Cover each ball with a clean tea towel and allow to rest for 30 minutes. At this point, you can also transfer the dough to air-tight plastic containers and refrigerate for up to 8 hours, or freeze them.
To bake, place a pizza stone in the oven and heat the oven to 450°F. Give the oven a good 30-45 minutes to heat up and for the stone to get hot.
When you’re ready to build the pizzas, sprinkle a couple teaspoons of corn meal on a peel and place the dough right in the middle. Shape the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip.
Stretch the dough by placing the dough on a board and continuously turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick.
If using pizza seasoning brush the edges with melted butter or olive oil and sprinkle the seasoning on the edges. Top with sauce and toppings of your choice.
Slide the pizza onto the hot pizza stone, leaving the stone in the oven as you do this. To do this, position the front edge of the peel about 1 inch from the back of the stone. Lift the handle and jiggle gently until the pizza slides forward. As soon as the dough touches the stone, start pulling the peel back toward you while still jiggling. While a couple of inches of dough are on the stone, quickly snap the peel straight back. As long as the dough isn’t stuck on the peel, it will park itself nicely on the stone. It the dough is stuck on the peel use a spatula to help
Bake for 10-15 minutes or until the top is bubbly and the crust is golden or desired doneness.
Slide the peel under the pizza and remove to a cutting board. Let it rest for at least 2 minutes before slicing.