Start with smaller amount of water and mix all together in mixer. If too dry, add drops of water at a time. Knead with dough hook 7 mins. Move to oiled cambro container.
Let rise (covered) for 2-4 hours until doubled.
Can then divide in half (about 336 grams each) and make 2 12-inch pizzas.
I chose to refrigerate it at this point over night and the next day let come to room temp before using. Can also let rise 45-60 mins and proceed. (I did not have good results freezing this dough and don’t recommend it!)
Press out onto parchment round and dock bottom with a fork.
Drizzle with olive oil/sprinkle of salt.
I set stone on second rack from top of my oven and preheat to 500.
Baked 5 mins. Removed parchment and baked another 5 mins.
Remove and add cheeses, sauce.
Bake again for another 7-10 mins.
You can also parbake it an hour ahead and then add toppings later if making a few pizzas.
Dough can also be frozen after proofing.
