Step 1

Combine all ingredients in the order listed in the bowl of a stand mixer fitted with a dough hook (start with the lower amount of flour).

Step 2

Turn the mixer on low and let mix until smooth, but still sticky, about five minutes. The dough shouldn’t stick to the edges of the bowl, if it does, add in additional flour, a tablespoon at a time, until the dough comes together.

Step 3

Turn the mixer up a notch, and let it kneed the dough until it is very supple and smooth, about 10 minutes.

Step 4

Divide the dough into four even balls, and freeze in zip-top freezer bags.

Step 5

To defrost, let dough defrost at room temperature for 4-6 hours, or until puffy and warm. Or, for a quick defrost, place sealed zip-top bag into a sink full of hot water for 30-45 minutes, or until dough is puffy and warm.

Step 6

To use, preheat oven to 475°, and spread dough onto a medium-sized (about 14”) pizza pan. Pre-bake in oven for about 5 minutes, then remove from oven, add toppings, and bake an additional 10-15 minutes, or until the crust is brown and the cheese is brown and bubbly. Let rest five minutes before slicing.