New York style pizza dough

Make the dough: combine all ingredients in your stand mixer and using the dough hook knead for 6 to 8 minutes or until a smooth dough forms.

Shape the dough into a ball and place it in a lightly oiled sealed container in your fridge for 24 hours or overnight. 

To cook: two hours before it's time to cook the pizza, pull the dough out and divide it into two portions. Shape each portion into a ball and place each ball under a clean kitchen towel. If you're not cooking both dough balls at this time you can put the second ball back in a sealed container in the fridge for up to 4 or 5 days. 

One hour before cooking, turn your oven to 500 degrees F (260 C). If you have a pizza stone or pizza steel, add it to the oven to preheat.

Slowly stretch and roll with a rolling pin the dough into a round flat shape that's around 12 to 14 inches in diameter. If the dough doesn't seem like it wants to stretch that far, let it rest for 5 or 10 minutes which will allow the gluten to relax and stretch more.

Top with your favorite sauce, cheese and toppings. Here's a pizza sauce recipe that you can use.

Bake in the oven on a pizza stone or pizza steel (if you have one - otherwise use a pizza pan) for 12 to 14 minutes.