In a stand mixer with a hook attachment, knead all of the ingredients except for the olive oil. Knead the dough until it is smooth and flexible. If you do not have a stand mixer, use a bread machine or your hands. The dough is meant to be wet and sticky, so do not add extra flour. If the dough is very sticky, use a small amount of olive oil on your hands.

Generously grease a large mixing bowl with the olive oil. Grease your hands with the olive oil and shape the dough into a ball. Place the dough ball into the greased bowl and cover it with plastic wrap.

Allow the dough to rest in the refrigerator for at least 4 hours (or 1 to 2 hours at room temperature), but preferably overnight.

When ready to use, allow the dough to come to room temperature (approximately 30 minutes).

Divide the dough into two and lightly dust the tops with flour. You can use both dough balls or save one for later in the freezer.

Par-bake the dough in the oven for 8 to 10 minutes or until the dough is pale tan with light patches of brown. If the dough begins to balloon, poke the bubbles with a skewer or knife.

Quickly remove the par-baked pizza from the oven and spread your desired toppings onto the pizza (to customize a pizza, use up to a cup of sauce per 16” pizza or 1/3 cup pesto per 16” pizza and 2 cups of cheese). Return it to the oven and bake for an additional 10 to 12 minutes.