Tony Gemignani's Pizza Dough Recipe

Tony Gemignani is a world pizza tossing champion. This is one of his recipes that makes about four 30cm pizzas.

Ingredients:

    * 1  package (2 1/4 teaspoons) active dry yeast
    * 1  cup  warm (32°C) water
    * 1  cup  ice-cold water
    * 1  tablespoon  sugar
    * 1  tablespoon  salt
    * 2  tablespoons  olive oil
    * About 5 1/4 to 5 1/2 cups bread flour

Preparation:

1. In a small bowl, with a fork, stir yeast into warm water. Let stand until yeast is dissolved, about 5 minutes.

2. In another bowl, mix cold water, sugar, and salt until dissolved; stir in oil.

3. Place 5 1/4 cups flour in a large bowl. Stir the yeast mixture again to blend, then add to flour along with cold-water mixture. Kneed until mixture is smooth and not sticky, 14 to 16 minutes. If dough remains sticky, add 2 more tablespoons flour and beat 2 minutes longer; if still sticky, add another 1 to 2 tablespoons flour and kneed until nonsticky and smooth.

4. Scrape dough onto a lightly floured board; cut in half. With floured hands, pick up one portion of dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place each portion in a 1-gallon plastic bag. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 2 days.