Pizza Dough

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