VINNIE'S PIZZA DOUGH

Vinnie's Pizza Dough image

Number Of Ingredients 7

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5 cups bread flour or "00" flour
1 tablespoons sugar
1 1/4 teaspoons active dry yeast
2 teaspoons Kosher salt
2 cups lukewarm water (105-110*)
2 tablespoons olive oil
1 cup semolina flour for dusting

Steps:

In the bowl of a stand mixer, add flour, sugar, yeast and salt. With the dough hook, mix to combine.
Add the water and olive oil.
Mix on low speed for about 30 seconds until the dough is moistened.
Turn mixer to medium speed for about 10 minutes, allowing a ball to form and the gluten to activate.
Pour dough out onto a lightly floured surface and knead to bring together.
Cut in half. Form each piece of dough into a smooth elastic ball.
Place each ball of dough into a quart sized container or large metal bowl, cover and refrigerate overnight or up to 3 days.
At least 2 hours before baking, remove dough from the refrigerator. Lightly dust each ball with flour, then place each dough into its own bowl, covered with a damp towel.
Place dough in a warm place until the dough doubles in size, about two hours.
Turn one ball of dough out onto a lightly floured surface. Press the dough into a circle and stretch into a 14-inch circle.
Sprinkle a pizza peel with semolina flour and transfer dough.
Spread sauce, cheese and toppings onto the pizza.
Transfer pizza to preheated stone and back until golden brown. Freezing the cheese allows it to stay melty while the crust bakes.