Basic Square Pan Pizza Dough

Ingredients

• 17.5 ounces all-purpose or bread flour
• 0.35 ounces kosher salt
• 0.18 ounces instant or RapidRise yeast
• 1/2 cup extra-virgin olive oil, divided
• 12.25 ounces water, room temperature

Directions

1. Add the flour, salt, yeast, and 2 tablespoons olive oil to the bowl of a stand mixer, using the mixer-free version if needed. Whisk everything together, then pour in the water and mix on medium speed until the dough forms and you no longer see dry flour. Turn the mixer up to medium-high and knead until the dough looks smooth and elastic, about 6 minutes. It should cling to the base of the bowl while clearing the sides.
2. Pour the remaining olive oil onto a rimmed baking sheet, then use your hands to coat the full inside surface. Move the dough to a 13- by 18-inch rimmed baking sheet, and slick the top with oil so it is completely covered. Cover the baking sheet with plastic wrap and leave it at room temperature until the dough has expanded to nearly reach every edge of the pan, about 2 hours.
3. 30 minutes before you plan to bake, set an oven rack in the center and heat the oven to 550 degrees F. Gently peel away the plastic wrap. With oiled hands, work carefully so you do not press out too many air bubbles, nudging and stretching the dough toward the corners from the center, then lifting each corner and pulling it just past the pan’s edge. It will shrink back enough to fill the pan.
4. Add toppings as desired, then bake until the underside is crisp and the top is bubbling, 15 to 20 minutes total. Let the pizza rest at room temperature for 5 minutes.