VINNIE'S PIZZA DOUGH

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.