• Preheat your oven to 500 degrees – or as hot as it will go – allowing a good 30 minutes to pre-heat.

To Mix by Hand

• Combine the water and yeast in a mixing bowl. Stir to combine.
• Add the flour and salt.
• If you are mixing by hand, stir until you can no longer incorporate any more flour. (The dough will be a bit shaggy.)
• Turn the dough out onto a lightly-floured board and knead to incorporate the remaining flour.
• Knead until the dough is smooth and elastic (about 5 minutes). The dough should be soft (not stiff), moist, and slightly sticky. If it sticks to your hands or the work surface, add flour – one tablespoon at a time – just until it no longer sticks and is smooth.
• At this point, you can let the dough rise until it doubles in bulk – (about an hour), place in an oiled zip top bag and refrigerate for up to 3 days – or, let the dough rest, covered, until you are ready to assemble the pizzas.
• To make the pizzas, divide the dough in half. Working with one piece at a time, form the dough - using your hands – into a disk.
• Place the dough onto a floured surface. Working from the center of the dough and using your hands, gently stretch and press the dough until it is about ¼ inch thick, dusting with flour as needed.
• Fold the dough in quarters and place on a pizza pan (or pizza peel if you will be cooking on a stone) - that has been generously dusted with cornmeal.
• Unfold the crust and top as desired.
• Bake the pizza for about 5 minutes. Turn/rotate and bake another 3-5 minutes or until the crust is golden-brown and the cheese is bubbly and browned to your liking.

Using a Stand Mixer

• If you are using a stand mixer with a dough hook, place all of the ingredients into the bowl of the mixer. Mix on low speed to combine. When the ingredients are incorporated, turn to medium speed and let the dough hook knead the dough for 4-5 minutes.
• Turn the dough out onto a floured surface. Knead a few times to ensure texture and follow the instructions above.