Judd’s Pizza Dough

Jacquelynn Sokol, from the kitchen of Judd Blakesley

5 c. unbleached, all- purpose flour

1¾ tsp. table salt

1 tsp. instant yeast or more

1¾ c. and 2 T. cool water

Stir together all ingredients in a bowl. Work dough into ball for 4 minutes. Rest for 5 min. Mix another 2-3 min. Work dough into 3 or 4 smaller balls and rub with olive oil. Cover with plastic wrap. Let sit 30 min. Then refrigerate overnight.

Remove dough 2 hours before cooking. Rub with oil. Heat pizza stone early. Cook pizza at 450 degrees until half cooked. Add toppings and put back in oven until cheese starts to brown.