Ingredients

• 4 1/2 cups bread flour
• 1 3/4 teaspoons salt
• 1 teaspoon instant yeast
• 1/4 cup olive oil
• 1 3/4 cups water ice cold

Instructions

1. Combine flour, salt and instant yeast in mixer bowl. Add water and olive oil. Mix with paddle attachment until flour is absorbed.
2. Switch to dough hook and mix on medium speed 5-7 minutes. The dough should clear the sides of the bowl, but stick to the bottom. Add water or flour as necessary to achieve these results.
3. Turn dough onto floured surface and divide into 6 equal parts (for 6 9- to 12-inch pizzas). Shape each into a ball. Coat dough with oil and cover.
4. Let the dough rest in the refrigerator overnight (or up to 3 days). At this point, you can also opt to store dough in freezer for up to 3 months. If storing in freezer, remove from freezer the day before you plan to use it and let rest in refrigerator overnight.
5. Remove dough from refrigerator 2 hours before you plan to bake it. Keep it covered while you let it rest at room temperature.
6. Preheat pizza stone and oven (or, in my case, bunch of cheap unglazed tiles I bought at the floor store and propane grill out back) to 500˚F or higher. Note the oven is going to take a little longer to get those stones warmed up, so give yourself plenty of time – up to 45 minutes.
7. Place a piece of baking parchment on a pizza peel or a large cutting board. Stretch dough to appropriate size and thickness and place on paper. If the dough springs back and you are not able to stretch it as much as you would like, let it rest 5 to 10 minutes and try again.
8. Top dough as desired, but keep in mind this is thin crust and you’ll want to keep it light. Slide topped pizza onto stone. When using my outdoor grill, I turn off the 2 center burners so the pizza is not directly over the heat source. Check pizza after 2 minutes to see if it needs to be turned. Pizza should cook up fully in 5 to 8 minutes.
9. Remove cooked pizza from oven and allow to sit 3 to 5 minutes before serving so cheese can set.