Artisan Wood-Fired Pizza Dough (High Yield)

1.In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, yeast, salt, sugar, and garlic powder. Mix on low speed for 30 seconds to ensure all dry ingredients are evenly distributed.

2.With the mixer running on low speed, slowly pour in the ice-cold water until just incorporated. Continue mixing until a shaggy mass forms, about 2 minutes.

3.Increase the mixer speed to medium-low and stream in the olive oil slowly. Continue kneading for 8 to 10 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl, indicating good gluten development necessary for a crispy crust.

4.Transfer the dough to a lightly oiled large bowl. Cover the bowl loosely with plastic wrap or a clean kitchen towel, leaving a small opening for air exchange, and place it in the refrigerator for a minimum of 1 hour for a short, cool fermentation.

5.After 1 hour, remove the dough from the refrigerator. Divide the dough into equal portions (approximately 12-14 oz each, depending on desired pizza size).

6.Gently shape each portion into a tight ball. Place the dough balls on a lightly oiled baking sheet or tray, ensuring they have space to expand slightly.

7.Brush the tops of the dough balls generously with extra virgin olive oil. Cover the tray tightly with plastic wrap and allow the dough to rest at room temperature for 1 to 2 hours before stretching and baking in your preheated wood-fired oven (ideally 750°F to 900°F / 400°C to 480°C).

8.Stretch the dough gently by hand to preserve the air bubbles created during fermentation, aiming for a thin center and a slightly thicker rim for optimal wood-fired crispness.