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649 g water (~ 5.41 cups)

1046 g flour (~ 8.71 cups)

3.1 g quick rise yeast (~ 0.6 tsp)

21 g salt (~ 4.2 tsp)

5 g sugar (~ 1.0 tsp)

21 g olive oil (~ 1.4 tbsp)

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1. Place water in mixing bowl.

2. In a separate bowl, mix salt and yeast (and sugar if using) into flour

3. Combine both mixtures together mix until totally incorporated.

4. After total incorporation, add oil and knead for about 4 to 5 minutes

5. Test final dough temperature, which should ideally be between high 70s to low 80s (optional)

6. Divide dough into 4 equal pieces (436g each), shape into a ball, and place in greased, sealed freezer bag and refrigerate overnight or up to 72 hours

7. Remove your refrigerated dough balls within 1 hour or less of baking and allow the dough to come to room temperature.

8. In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour

9. Open each dough ball using care not to degas, transfer to precut parchment paper, and top with your favorite sauce, cheese, or other toppings.

10. Slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned. 

Notes

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KNEADING

If you want to use the dough the next day, knead a little more (slow speed for about 8 to 10 minutes)

If you have time to let the dough rest for 3 days, knead for 4 to 5 minutes, low speed or hand knead.

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TO FREEZE THE DOUGH:

After mixing dough and dividing into balls, place dough in refrigerator for at least 24 hours.

Then, place on baking sheet lined with plastic wrap or parchment paper, cover loosely with plastic wrap and freeze until firm (~ 2 to 3 hours or up to overnight).

Wrap frozen dough balls individually in plastic and store in zipper-lock bags to store for up to 4 weeks (longer may work, but results might vary).

Before using, transfer unwrapped dough into the refrigerator for 12 to 24 hours before making pizza.

Bring dough to room temperature for 20 to 60 minutes before baking (less time for hot kitchen/summer and more time for cool kitchen). 

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