In a deep bowl add

1 and 3/4 cups of warm water mixed with a packet of rapid or instant rise yeast.

I add a pinch of sugar to make sure the yeast activates.

I use a hand mixer with the dough hook attachments and mix in 4 cups flour, 2 Tablespoons olive oil and a few pinches of salt and mix until you get a nice dough. Mix an additional 3-4 minutes to assure a good gluten content. Pull dough from bowl, it will be somewhat sticky, grease the bowl and return the dough. Cover it with plastic wrap and pop in the refrigerator for 24 hours.

The dough should be at least doubled in size. Let it sit out for at least a half hour so you’ll be able to work with it.

Oil up a half sheet pan, I add melted butter too. Place the dough on the pan and work it out to the edges. If the dough springs back, let it rest again for a few minutes.

I them pop it in a preheated oven at 525 for about 15 minutes to parbake the crust.

In that time I’m crushing San Marzano tomatos to make the sauce.

Pull the parbaked crust, top with sauce, meats and veggies of your choice, and of course fresh mozzarella. I put mine in the freezer for about 20 minutes before I top the pizza to assure everything bakes at the same rate.

Bake until the crust is golden brown and then it’s time to chow down!