SERVES 6 TO 8
This dough must be prepared in a stand mixer. Place a damp dish towel under the mixer and watch it at all times during kneading to prevent it from wobbling off the counter. Handle the dough with lightly oiled hands to prevent sticking. Resist flouring your fingers or the dough might stick further. See the sidebar that follows the recipe.
|
3 |
cups (15 ounces) all-purpose flour |
|
1⅔ |
cups water, room temperature |
|
1¼ |
teaspoons salt |
|
1½ |
teaspoons instant or rapid-rise yeast |
|
1¼ |
teaspoons sugar |
|
5 |
tablespoons extra-virgin olive oil |
|
1 |
teaspoon kosher salt |
|
2 |
tablespoons fresh rosemary leaves |
1. Using stand mixer fitted with dough hook, mix flour, water, and salt together on low speed until no areas of dry flour remain, 3 to 4 minutes, scraping down bowl as needed. Turn off mixer and let dough rest for 20 minutes.
2. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes. Increase mixer speed to high and knead until dough is glossy and smooth and pulls away from sides of bowl, 6 to 10 minutes. (Dough will pull away from sides only while mixer is on. When mixer is off, dough will fall back to sides.)
3. Using your fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to prepared bowl and pour 1 tablespoon oil over top. Flip dough over once so that it is well coated with oil; cover bowl tightly with plastic wrap and let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2½ hours. (Dough can be refrigerated for up to 24 hours. Bring dough to room temperature, 2 to 2½ hours, before proceeding with step 4.)
4. One hour before baking, adjust oven rack to middle position, place baking stone on rack, and heat oven to 450 degrees. Coat rimmed baking sheet with 2 tablespoons oil. Using rubber spatula, turn dough out onto prepared baking sheet along with any oil in bowl. Using your fingertips, press dough out toward edges of baking sheet, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch it again.) Let dough rest until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times and sprinkle with kosher salt.
5. Bake until golden brown, 20 to 30 minutes, sprinkling rosemary over top and rotating baking sheet halfway through baking. Using metal spatula, transfer pizza to cutting board. Brush dough lightly with remaining 1 tablespoon oil. Slice and serve immediately.