Pizza Crust

390 g flour mix on low knead on medium about 5 minutes cover punch, divide, fridge warm stretch place poke bake 5–7 minutes at 500°F
3 T extra-virgin olive oil
7 g instant/quick-rise yeast (2¼ t or so)
1¾ t salt
240 mL water, about 105°F (no hotter than 130°)
cornmeal   strew
  1. In a stand mixer using dough hook, mix everything but cornmeal on low speed until the dough comes together.
  2. Increase speed to medium and knead until smooth, about 5 minutes.
  3. Transfer to oiled bowl. Cover and rise until doubled; about 90 minutes.
  4. Punch the dough down.
  5. Divide the dough.
  6. Put each ball in an oiled container in the fridge until ready for use.
  7. Let warm up at least 30 minutes.
  8. Roll or stretch.
  9. Place on cornmeal-strewn baking sheet.
  10. Poke all over with fork.
  11. Bake 5–7 minutes in bottom of 500°F oven.

Shamelessly stolen from Once Upon a Chef