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PdfIn the bowl of the stand mixer fitted with the paddle attachment at the flower yeast and baking soda. Mix for one minute on One.
At the water and mix on one for two minutes and then turn up the speed to two and Mix for 4 to 5 minutes.
Add the salt and mix on speed one for 2 to 3 minutes.
Add the olive oil and mix for 4 to 5 minutes or until the dough becomes smooth.
Remove dough from the mixer place it in a large mixing bowl lightly covered with olive oil. Cover it with plastic and place it in the fridge for 30 minutes.
Remove the dough from the refrigerator and divide into three equal dough balls for Detroit style pizza or two equal dough balls for Sicilian pizza.
Place in a well oiled pizza pan and gently stretch the dough until it reaches all corners. (10 x 14 for Detroit or 12 x 18 for Sicilian) Cover it with plastic and let’s sit at room temperature for two hours.