Dough for Tavern Pizza

 Makes 2 14-inch pizzas

Ingredients 

• 2 ½ cups (12½ ounces/354 grams) all-purpose flour
• 2 teaspoons sugar
• 1 ½ teaspoons instant or rapid-rise yeast
• 1 teaspoon salt
• ¾ cup plus 2 tablespoons cold water
• 2 tablespoons extra-virgin olive oil
• Cornmeal for dusting pizza pans(s)

Directions 

1. In a stand mixer fitted with a dough hook, combine  flour, sugar, yeast, and salt in. With the mixer running on low speed, slowly add cold water and oil. Mix until dough forms sticky ball that clears sides of bowl. Continue kneading the dough until it becomes smooth & elastic.
2. Split the dough into two pieces and form each into a tight ball. Place each dough ball in greased bowls. Cover the bowl(s) with plastic wrap. If cold fermenting place in the fridge for up to 4 days. Alternatively, if you plan on baking it, let dough rise at room temperature until almost doubled in size, 2 to 2 1/2 hours.
3. One hour before baking, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees. 
4. Sprinkle cornmeal on pizza pan(s) and build your pizza. Bake for 5 min on the pizza pan and then 3-5 minutes directly on oven rack.