August 27, 2015 Pizza Dough Ingredients: 3 ½ to 4 cups Bread Flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you cannot find bread flour, you can substitute it with all purpose flour which will give you a chewier crust.) 1 teaspoon Sugar 1 envelope Instant Dry Yeast 2 teaspoons Kosher Salt 1 ½ cups water, 110 degrees F 2 tablespoons Olive Oil, plus 2 teaspoons Preparation: Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the olive oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour – 1 tablespoon at a time until the dough comes together in a solid ball. If the dough is too dry, add additional water – 1 tablespoon at a time. Scrape the dough onto a lightly floured surgace and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons of olive oil, add the dough, cover the bowl with plastic wrap and pit it in a warm area to let it double in size (about one hour). Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for ten minutes. Remove the dough and wrap in plastic. Refrigerate for up to four days.