Gabriele Corcos' Pizza Crust
You can use any pizza crust recipe you want to get the texture and taste you like. We've found that Gabriele Corcos on the Cooking Channel makes a nice thin, chewy crust that is fairly easy to work with.
1 (.25-ounce) package dry active yeast (2 1/4 teaspoons)
1/2 cup lukewarm water (about 105 to 115 degrees F)
4 cups bread flour
1 1/2 teaspoons salt
3/4 cup cold water
1/4 cup Unflavored or Flavored Olive Oil, plus more for bowl
Preheat a wood-fired pizza oven to very hot 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour at 500 degrees F before baking.
In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.
Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed.
Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.
Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.
Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.
Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin, if you prefer) stretch the disks out to a 10-inch round.
Repeat with the remaining 3 pizza dough disks.