Instructions

• Add all dry ingredients to the bowl of a stand mixer with hook attachment. Mix just to combine.
• Start a 12 minute timer. With mixer on second speed, add the cold water in a steady stream. Mix until the 10 minute mark-there should be no dry flour at this point. Do not turn off mixer. Next, add in the oil and continue to mix until the timer runs out.
• Turn the dough out onto a floured surface. Form into a ball, and divide into four portions. Form the portions into neat, smooth balls tucking the ends under. Place on a sheet pan.
• Oil the tops of the dough and cover with plastic wrap. Allow to sit at room temp for 6 hours, and it’s ready to use. Or refrigerate for up to 48 hours. When you’re ready to make pizza, take out of the fridge two hours prior to baking.