I get asked for my pizza dough recipe more these days then just about anything else, so I figured I’d put it up here. It is adapted from Peter Reinhart’s American Pie, really we only eat two pizzas a night so we had to cut the original recipe down. You get better dough if you make it the night before, but I almost never remember.

• 2 ½ cups King Arthur Bread Flour
• 1 cup Water (tap cold)
• 1 tbsp. Olive Oil
• 1 ½ tsp. Kosher Salt
• ½ tbsp. Sugar
• ½ tsp. SAF Red Instant Yeast

Add flour, salt, sugar, yeast and oil to your stand mixer bowl. With the mixer on the lowest setting, slowly add most of the water. Once the dough is formed, increase to the second lowest setting for 4-5 minutes. Let the dough rest for 2-3 minutes. Return to a medium-low setting for another 4-5 minutes. Divide dough in half, coat with extra olive oil and place in plastic bags. Let the dough sit at room temperature for 30 minutes, refrigerate for 6-7 hours, then return to room temperature for 2 hours before forming into pie crusts on cornmeal coated pizza peels.