In the bowl of your mixer, combine all ingredients. Save a bit of the water.
Holding the dough hook with your hand, mix until a loose ball forms.
Attach the dough hook to your mixer.
Start the mixer on low and slowly increase the speed.
After about 30 seconds, a ball should form.
At medium-high speed, the dough will pull away from the bowl.
If it sticks to the sides, add a spoonful of flour.
If the dough is dry and hard, add a drizzle of water.
Allow the mixer to knead for 8 minutes.
The dough should be smooth and spongy.
On a floured surface, divide the dough in two.
Shape each half into a boule by gently pushing up the center and pinching off the bottom.
Dab on some olive oil to keep the dough moist.
Cover with a damp towel to rise for 45 minutes.
Preheat oven to 500°.
Sprinkle cornmeal on a pizza peel, rimless baking sheet, or pizza stone.
Gently shape dough into a circle.
Work around the edges with your knuckles, letting gravity do the work.
Drop the dough on your peel and complete your shaping.Top with sauce and your favorite toppings.
Top with sauce and your favorite toppings.
Bake at 500° for 10-15 minutes.
