Instructions

• In a large bowl or the bowl of a stand mixer, combine 4½ cups chilled flour, 1¾ teaspoons salt, and 1 teaspoon active dry yeast.
• Add ¼ cup oil, 1 tablespoon granulated sugar, and 1¾ cups ice cold water (about 40°F). Stir with a large wooden spoon (or the paddle attachment on low) until the ingredients come together into a sticky dough.
• Knead the dough 5–7 minutes until smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead. If using a mixer, switch to the dough hook and knead on medium speed. The finished dough should be springy and the ingredients evenly distributed. If the dough is too wet, sprinkle in a little flour until it is manageable; if too dry, add 1–2 teaspoons cold water.
• Flour your work surface or counter. Line a jelly-roll pan with parchment and lightly oil the parchment.
• Transfer the dough to the floured surface. Using a metal or plastic dough scraper, divide the dough into 6 equal pieces. (To prevent sticking, dip the scraper in water between cuts if needed.)
• Sprinkle flour over the dough pieces and on dry hands. Gently shape each piece into a tight ball; if the dough sticks, dust hands and dough with more flour.
• Place the dough balls on the prepared pan, leaving space between them. Lightly brush or mist the tops with oil. Cover the pan with plastic wrap or put it into a plastic bag and refrigerate overnight or for up to 3 days.
• (Optional freezing) To freeze, lightly coat each dough ball with oil, put each ball into its own zip-top freezer bag, and freeze for up to 3 months. Thaw in the refrigerator the day before use.
• On the day you will bake, remove the number of dough balls you need from the refrigerator exactly 2 hours before you plan to bake. Dust the counter or mat with flour and lightly oil the surface if desired.
• With floured hands, press each dough ball into a disk about ½ inch thick and roughly 5 inches in diameter. Lightly flour and oil the tops, loosely cover with plastic wrap, and let rest at room temperature for 2 hours.
• At least 45 minutes before baking, place a baking stone on the lower third of the oven and preheat the oven as hot as it will go (about 500°F). If you do not have a baking stone, use the back of a jelly-roll pan, but do not preheat the pan.
• Generously sprinkle semolina/durum flour or cornmeal on a clean jelly-roll pan to prevent sticking. Shape each rested dough disk to its final size (about 9–12 inches) by stretching by hand or tossing. If the dough resists stretching, let it rest 5–20 minutes to relax the gluten, then try again. Transfer the stretched dough to the prepared pan so it can slide on the semolina/cornmeal.
• Add your desired toppings. Slide the pizza onto the preheated stone or bake directly on the jelly-roll pan. Bake 5–8 minutes at 500°F; rotate the pizza 180° about 2 minutes into baking for even color. Bake until the crust is golden and toppings are cooked.
• Remove the pizza from the oven and transfer to a cutting board or plate. Let rest 3–5 minutes before slicing and serving.