Authentic Pizza Dough

Begin by setting the oven to its lowest temperature setting, ensuring it's at a suitable level for rising dough.

Combine 4 cups of flour and salt in the bowl of your stand mixer, fitted with the dough hook attachment. Gradually activate the mixer on low speed to incorporate the dry ingredients evenly. Next, break down yeast into smaller pieces and add them to the flour mixture. Slowly pour in water while mixing, ensuring all ingredients are well combined. Stop occasionally to scrape the sides of the bowl and verify that every last bit of flour is incorporated into the mixture. Continue mixing until the dough starts to pull away from the sides and forms a cohesive ball. Introduce oil into the mixture, gradually increasing its incorporation until it's fully absorbed.

Proceed to knead the dough on low speed for 5 or 6 minutes, adding a small amount of extra flour if necessary to achieve the desired consistency. Remove the dough from the bowl and shape it into a ball using your hands. Return the dough to the bowl, creating an 'x' on its surface with a sharp object. Cover the bowl with a damp cloth to maintain humidity.

Place the dough in the oven, turning off its heat and allowing it to rise for at least 1 hour or up to 8 hours.

Once the dough has risen, remove it from the oven and reattach the bowl to your stand mixer. Uncover the dough and use a gentle pressing motion to release any air bubbles, followed by 5 minutes of kneading on low speed.

Meanwhile, position a pizza stone or tray at the bottom of your oven rack and preheat it to 450 degrees F (230 degrees C). Prepare the dough by dividing it into 4 equal pieces and shaping each one into a ball. If necessary, lightly dust the balls with flour to prevent sticking. Place the dough balls on a sheet pan and cover them with a damp cloth, allowing them to relax for a short time.

Roll out each dough ball into a 9-inch circle, placing it on the preheated pizza stone. Top with your desired toppings, ensuring not to exceed 1 cup of sauce per pizza.

Place the pizza on the preheated stone and immediately reduce the oven temperature to 410 degrees F (210 degrees C). Bake for 10 to 12 minutes, or until the actual time is determined by your toppings. Repeat this process for each remaining pizza.