Using a dough hook, mix all the ingredients in a stand mixer for 3-5 minutes, until the dough has come together. (The dough should be slightly moist, not overly sticky or tacky. If very wet, add a little more flour. When you touch it it should stick slightly, but not attach to your skin.)
After the dough appears to have come together, let it rest for 15-30 minutes while you prepare the toppings and garlic olive oil etc.
After resting, knead again using low speed for another 5 minutes. (The dough should be a little more sticky at this point and adhere to the sides of your mixing bowl.) Shape the dough into a ball, place it in a slightly oiled bowl and cover. Allow dough to rise for at least 1 hour and 30 minutes or more until doubled.
After dough has doubled, punch it down and remove from bowl. Split the ball into two pieces. (This will make two 14 in pizzas, if you want smaller pizzas spilt in half again).
Shape each piece into a dough ball, as if folding the outside edges into the inside of a mushroom cap. Do this about 7-10 times while rotating the dough ball. Then set on your floured counter, seamside down, and allow to rest covered for another hour.
(This is a good time to preheat your oven and pizza steel.)
After resting, your dough balls are ready to be rolled out. I like to prebake my crusts for a few minutes on the steel, this without fail, will give you a nice crispy crust on the bottom! I prebake until the bottom starts to brown slightly, then remove and add the sauce and toppings before returning to the oven. Your pizza will be done within 10 minutes!
If you're in a rush, after prebaking your crust you can turn up the heat and use your broiler. BUT! you'll need to watch closely to avoid burning your toppings
Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.