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Sure, you can buy suitable premade dough from your local pizzeria or supermarket. But you may be in it for the thrill, alchemy, and resulting texture of these five simple combined ingredients. The long, refrigerated rise requires no hand-holding, so a little work up front goes a long way (as an added bonus, the dough freezes beautifully).
Use best-quality bread flour; be sure that packaged granulated yeast is fresh; use filtered or bottled water.
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Add Oil and Salt
Stir in oil and salt after water and flour are roughly mixed. At this point, the dough will be raggedy.
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Coat a large bowl and exposed surface of dough with oil to keep it from forming a dry skin.
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Pull Dough with Floured Hands
At this point, stretching the dough smooths and develops structure.
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Fold and Pinch
Handling the dough this way begins to trap air in its layers and facilitates bubbling during rise.
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After rising, the dough will have doubled in size and will have a dynamic, undulating appearance.
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Form into Balls
Handling dough minimally, divide and shape into three balls. Oil, cover, and let rest one last time.
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Stretch to Shape
With your knuckles, stretch dough from center out. Lay on surface and shape until slightly larger than pan.