Place in a stand mixer with the dough hook attached:
- 3 c. flour (I use Montana Wheat Natural White flour)
- ½ tsp. salt
- 1½ tsp. instant yeast
- 1½ tsp. sugar
Turn mixer on, and add in slowly:
- 1 tbl. light olive oil
- ¾ c. water (not necessary to use particularly warm water for instant yeast)
Mix on medium speed until it comes together in a solid ball. It might look a little shaggy; don't overmix, 3-4 minutes should do it.
Gather dough and place in an oiled bowl, cover with plastic wrap and let rise for an afternoon. It won't balloon up.
Divide dough in half. On a floured surface (I use a rolling cloth), roll dough out to just over 14" circle. Place dough on a pizza pan, and trim edges hanging over. I roll the rolling pin over the edges to "cut" the excess dough off. Prick all over with a fork.
Oil dough lightly and prick all over with a fork. Bake for 4 minutes in a hot oven - 450° or more if your oven can do it. Take out and top as desired; bake for another 5-10 minutes or until edges are deeply browned and the cheese is browned and bubbly.
The dough needs to be rolled out thin; put some muscle into it. But don't stretch it when you place it in the pan; roll it out more if it doesn't quite fit. I like to use a simple, traditional pizza pan for this style of pizza.