Pizza Dough

FRESH YEAST  4 ounces
WATER - cold water  58 ounces
 SALT  2 ounces
 SUGAR  2 ounces
 OLIVE OIL  4 ounces
 HIGH-GLUTEN FLOUR  6#

MIXING: Straight Dough Mixing Method

1) In a Hobart bowl, place in the yeast and water and dissolve with your hand. Top with the flour, salt, sugar, and olive oil.
2) Using a dough hook, mix on 1st speed for 3 minutes, then 2nd speed for 7 minutes.
3) Place the dough in a oiled bowl, and allow to rise for 1 hour. Covered.
4) Punch-down, and scale into 16 oz. pieces (this makes a large pizza). Round each piece.
5) Bench rest for 30 minutes or refrigerate till needed.
6) Roll, toss or press-out each piece of dough into a circle, leaving an thicker border around the edge of the dough.
7) Dust a peel with some cornmeal, and place the dough on top.
8) Apply tomato sauce, toppings and cheese.
9) Place in the oven, snap-out the peel and bake until bubbling.
10) Bake @ 450 degrees.