JIM’S PIZZA DOUGH

 

4 CUPS FLOUR

1 TSP SALT

1 TSP SUGAR

1 TBSP OLIVE OIL

1 TSP YEAST

½ CUP WARM WATER (110 DEGREES)

1 CUP COLD WATER

 

MIX THE SALT, SUGAR, YEAST AND WARM WATER.  LET IT PROOF FOR 10 MINUTES.

 

PUT 4 CUPS FLOUR IN THE MIXER.  TURN ON SPEED 1.

 

ADD SALT/SUGAR/YEAST/WARM WATER MIXTURE.  ADD OLIVE OIL.  ADD COLD WATER

 

LET MIXTURE KNEAD THE DOUGH UNTIL IT DOESN’T STICK TO BOWL.  (YOU MAY NEED TO ADD MORE FLOUR)

 

SPRINKLE FLOUR ON THE COUNTER.  HAND KNEAD DOUGH FOR A FEW MINUTES.  FORM TWO BALLS.  PLACE IN COVERED CONTAINER AND REFRIGERATE OVERNIGHT.

 

THE NEXT DAY ROLL OUT DOUGH.  ADD SAUCE AND TOPPINGS.

 

BAKE IN PREHEATED 500 OVEN FOR APPROXIMATELY 7 MINUTES.  HE USES PIZZA STONE AND PARCHMENT PAPER UNDER THE DOUGH.