Italian Pizza Dough Recipe with 00 Flour

Instructions:

1. Combine the warm water and yeast in a mixing bowl. Let it sit for 5 minutes until it looks foamy and smells like fresh beer.
2. Stir in the extra virgin olive oil.
3. Gradually add the double zero flour and fine sea salt, stirring with a wooden spoon until a shaggy mass forms.
4. Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until the dough feels smooth and bounces back when poked. Note: This is where you achieve the windowpane effect.
5. Place the dough in a lightly oiled bowl and cover with a damp cloth. Let rise in a warm spot for 2 hours until it has doubled in size and smells nutty.
6. Preheat the oven to 500°F (260°C) with a baking stone or inverted baking sheet inside for at least 45 minutes.
7. Divide the dough into two equal balls. Using fingertips, press from the center outward to push air into the edges, then stretch gently by hand.
8. Apply toppings quickly and slide the pizza onto the hot stone.
9. Bake for 8-12 minutes until the crust is charred in spots and the cheese is bubbling.