• 3 cups flour (divided as ¾ cup & 2¼ cup) + extra for work surface and hands (00 flour recommended)
• 1 packet quick-rise yeast
• 1½ cups water (¾ cup warm water for yeast, the rest set aside to Finish the Dough)
• 2 tsp sea salt
• 1 tsp sugar
• ¼ cup oil

Make Starter for Dough

1. In the bowl of an electric mixer, but using a spoon or fork only, combine 2 tsp sea salt, ¾ cup warm water and 1 packet of quick-rise yeast
2. Then add 75% of flour, 2 1/4 cups
3. With dough hook attachment, mix in electric mixer for 2-3 min
4. Scrape flour down from sides of bowl. Mixture will be very wet and loose
5. Let rest for 20-25 min

Finish the Dough

1. Add the remaining flour.  Combine gently with a spatula
2. Mix using dough hook for about 2 min
3. Mix will be slightly wet at this point.  If too wet, add a little more flour in small increments until dough pulls away from the sides of the mixer wall with ease.  If dough is sticking to the sides of the mixer bowl, it's too wet.  If dough is too dry, add water in small increments to bring to desired wetness
4. When ready, dough will be sticky to the touch, but not sticking to your  hands.  It hangs on the dough hook
5. Let rest for 20 min

Form Dough into Ball & Let Proof

1. Flour a work surface and your hands to keep dough from sticking
2. Remove dough from bowl and place on work surface. Divide dough in half with a knife, 8 oz for 12" pie, 14-16 oz for bigger pie.  Lightly flour the dough
3. Working with one portion of dough, fold the dough over.  If dough gets sticky, lightly flour it and shape  into a ball
4. Flip it over, grab the bottom seam and twist it.  This will stand the ball up
5. Let proof (sit) for a minimum of 4 hrs, covered with plastic wrap or a towel.  (Chris proofs his dough for 24 hrs in the refrigerator, wrapped in plastic)

Shape Dough for Pizza

1. Work with one ball of dough at a time.  Push down from the center, to push the gas in the ball out into the outer rim which will form the crust.  Add flour as needed if dough is sticky
2. Gently stretch dough with your hands while still keeping it round, again adding flour as needed.  Don't try to press out bubbles you see in the dough - these bubbles are gas that will make the dough crispy
3. Using your knuckles, gently turn dough on your hands until stretched to desired size
4. Lay dough back on table and lightly flour the surface
5. Flip dough over and it's ready for toppings!
6. Bake at 500 degrees for 15 minutes or desired crispiness