1. Add the cold water to your mixing bowl with the dough hook attachment, then work the flour into the water, now add the yeast and sugar. Work on low until well mixed.

2. Bring your mixer up to high speed for about 10-15 minutes. This is a sticky dough but it still should pick up off of the bottom of the bowl when kneading on high. If the mixer is on high and the dough is still sticking, add a little more flour. Remember, it is normal for the dough to stick while the machine is stationary or on low. Once kneading is finished incorporate the salt and turn off the mixer. 

3. Transfer to an oil coated bowl, fold dough over to create a ball, cover the bowl and let it double in size (about 30 minutes depending on climate). Heat your Pizza oven up or place your pizza stone on the top rack in your oven at 500 degrees.

4. Once doubled in size, divide the dough in half into two balls. Each portion will make a 12-14″ pizza that serves 1-2 people. Place the balls onto a sheet pan, brush with olive oil, and allow them to double in size (about 30 minutes depending on climate).

5. Flour pizza peel with flour and stretch dough into a circle onto the pizza peel (see “Building a Pie” header for tips). Place your toppings and bake for 8-12 minutes or until the crust is golden brown and sounds hollow when you tap the crust. If using a home oven, you may need to broil on high for a few minutes to get desired coloring on top. As the pizza stone will cook the bottom of the pizza quickly.