Instructions

• Add the flour, sugar, and instant yeast to the bowl of a food processor and pulse for 1–2 seconds to combine.
• With the processor running, slowly pour the ice water through the feed tube until the dough just comes together (about 10 seconds). Stop the processor.
• Let the dough rest in the processor bowl for 10 minutes.
• Add the olive oil and salt to the bowl and process until the dough cleans the sides of the bowl, about a minute or less.
• Remove the dough from the processor and transfer it to a lightly oiled work surface. Knead briefly until the dough is smooth and cohesive.
• Form the dough into a ball, place it in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for 24–72 hours.
• When ready to bake, remove the dough from the refrigerator. Divide it into two equal pieces, shape each piece into a tight dough ball, and place the balls on a lightly oiled baking sheet. Lightly oil a piece of plastic wrap, cover the dough balls, and let them rest at room temperature for 1 hour.
• At least 30 minutes (preferably 30–60 minutes) before baking, place a pizza stone in the oven and preheat the oven to 500°F so the stone gets fully heated.
• Lightly dust a piece of parchment paper with bread flour. Working with one dough ball at a time, gently pat or stretch the dough into an approximately 12-inch circle on the parchment. (Repeat for the second ball if using both.)
• Top each stretched dough with your preferred toppings.
• Using a pizza peel, transfer the pizza on its parchment onto the preheated pizza stone.
• Bake for about 12 minutes, or until the crust is golden brown and the toppings are cooked to your liking. Remove from the oven and serve.