Notes: For Kitchen Aid mixer - combine water and half the dry ingredients and mix on speed setting 1 with a dough hook. Slowly add the remaining dry ingredients then the olive oil and mix for 4 more minutes on speed 1. Remove dough and hand knead for 1-2 minutes then ball.
Notes: Balling the dough tightly is most important for New York rounds.
Notes: It is recommended to use a pizza steel. If using a pizza stone, the cooking time will be longer by about 3-4 minutes.
Notes: Leftovers can be stored in the refrigerator for up to 3 days and in the freezer for up to 3 months. Reheat pizza in the oven at 350f until warm.