Photograph by Gabriella Marks.
Lana’s note: This pizza dough works well in both a regular oven and a wood-burning pizza oven. Each recipe makes four 11–12-inch pizzas. The dough is best made 24 hours in advance and stored in the refrigerator until used.
2 cups warm (110 degrees F) water
1 T sugar
1 T olive oil
2 tsp kosher salt
5 cups organic unbleached bread flour
2 ¼ tsp dry active yeast
Additional flour and cornmeal for the pizza paddle
If making in a breadmaker: Add the first four ingredients to the breadmaker. Add the flour and the yeast on top. Set on dough cycle and start.
If mixing by hand: In a large bowl, combine the water, yeast, oil, and sugar. Let sit until the mixture is foamy, about 5 minutes. Mix the salt and flour together in another bowl. Slowly add the flour mixture into the liquid mixture, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3–5 minutes.
Once the dough is complete, place in a plastic bag coated with spray olive oil. Store in the refrigerator, preferably at least 24 hours. Approximately 90 minutes before baking, remove the dough from the refrigerator and divide into four equal parts. Shape each part into a ball and place on a parchment paper–lined sheet pan. Cover the dough with another sheet of parchment paper and place in a warm location. Let it rise until it begins to look puffy. Place the pizza dough on a sheet of parchment, and using your fingers (or a rolling pin) shape the dough into a 12-inch circle. Choose a pizza peel that is compatible with your pizza oven. Sprinkle a generous amount of a 50/50 mixture of flour and cornmeal onto the peel. Place dough on top. (This is a good time to shake the paddle to ensure the dough is not stuck to the peel and can easily slide off and onto the wood-fired oven floor!)