Pizza Dough

Recipe from Peter Reinhart's artisan breads every day

Lean Bread


5 1/2 c (24oz) unbleached bread flour
2 t salt or 1 T coarse kosher salt
2 t instant yeast
2 1/4 c lukewarm water (95 deg)


combine all ingredients in mixing bowl. mix for 2 min. if mixing by hand, use spoon, stir for 2 min. dough should be soft and sticky. transfer dough to oiled bowl. let rest for 5 min. Stretch and fold the dough. cover the dough and let rest 10 min. stretch and fold 3 more times with 15 minutes between each stretching and folding. cover after iteration. place dough into oiled bowl. cover tightly. refrigerate overnight or for up to 4 days. dough will rise to about double. 
550 deg. 
on baking day: remove dough from fridge 2 hours before you plan to bake. transfer dough to oiled work surface. divide dough into fourths for pizzas. roll into 4 dough balls. cover and let rest, for 60 minutes. pat dough balls into circle. if it resists and springs back to a ball, cover it and let it rest for a few minutes. with floured hands, roll dough out into a circle. line a cookie sheet with parchment (flip the cookie sheet upside down so there is no lip on the pan). toss some cornmeal onto parchment, place dough onto cornmeal-lined parchment pan. top with toppings of choice. bake 10 ish minutes.