Ingredients
3 cups unbleached all-purpose white flower, plus more as needed
Generous 1-1/4 teaspoons table salt
1/2 teaspoon instant, fast-rising, or bread machine yeast
Scant 1-1/2 cups ice water, plus more if needed
1 tablespoon olive oil, plus more for brushing over dough and pans
Preparation
First Rise: In a large bowl, thoroughly stir together the flour, salt and yeast. Vigorously stir in the water, scraping down the sides, just until thoroughly blended. Stir in the olive oil until evenly incorporated. If the mixture is too dry to mix, add in just enough water to facilitate mixing, as the dough should be firm. If the dough is soft, stir in enough more flower to firm it. Brush the top with olive oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 4 to 12 hours.
Second Rise: Stir the dough to deflate it. Divide it in half using oiled kitchen shears. The dough portions can be used immediately; or refrigerated for up to 12 hours and then used; or frozen, wrapped airtight, for up to 1 month. Use each half to prepare one pizza.
