Dough Recipe:

Bread Flour: 16 1/2 oz.(just over 3 cups)

Ice Water: 10.3 oz.(about 1 1/8 cups)

Sugar: 2 tbsp

Kosher or Sea Salt: 1 tsp

Yeast: 1 1/2 tsp

Vegetable or olive Oil: 1 tbs

Dusting flour: For all the dusting, I use half bread flour, half semolina flour.You can use what you want.

Directions:

• In mixing bowl, mix together flour, sugar, yeast.

• While mixing with flat paddle, slowly poor ice water into dry mixture.Your dough will get sloppy.When it does, just give it a couple minutes to recoup and continue with small amounts of water till it is all incorporated.

• Let stand for 10 minutes+ (allows yeast to interact with water)

• Add kosher salt and olive oil.Hand knead until combined.

• Roll into a ball.

• Place in oiled bowl.Cover with plastic wrap and let sit for 12-24 hours.If 24 hours, first 12 in the fridge.

An hour before preparing the pizza, put dough onto floured surface.Cut into two pieces.Working with one piece, pull the sides up and in until the bottom side resembles a dough ball.Flip over so that the clean looking side is on top and place onto floured cookie sheet.Lightly flour top.Do the same with the other piece, and cover the cookie sheet with plastic wrap.Let rise for about an hour before flattening out and preparing your pizzas.

If using pizza steel:

• Place pizza steel on rungs second from the top.

• Preheat oven to highest temperature (550° for mine) with convection/‟quick cook” engaged.Let steel sit for 1 hour in oven after it is preheated.

• 10 minutes before putting pizza in, turn off oven, and turn on the oven broiler (makes steel even hotter.)

• Once pizza is prepared, launch it into the steel with a pizza peel.Let cook for 4 minutes flat, take out and bask in the glory of your better-than-delivery pizza!