1 1/2 cups of warm water
1 teaspoon active dry yeast
4 cups General Mills high gluten flour
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon olive oil
Place 1/4 cup of warm water in a small bowl and add yeast. Let sit for 5 minutes.
Place remaining water in your mixer bowl and begin mixer on medium speed. Add remaining ingredients and yeast mixture and continue to mix until dough forms a smooth ball and " cleans" the side of the bowl.
Cover and let rest for 20 minutes.
Resume mixing on medium speed until the dough forms a smooth ball.
Place in a lightly oiled bowl and cover with plastic wrap. Let rise for 2 1/2 hours.
* I prefer to make the dough ahead and let it rise in the refrigerator for 24 hours. Allow the dough to warm to room temperature before using. This recipe makes 4 ten ounce pies.
Original recipe from "The Art of Wood Fired Cooking" by Andrea Mugnaini