ACTIVATE THE YEAST: Activate the yeast by putting the brown sugar and yeast in a small bowl or measuring cup and stirring in the 1.5 cup very warm water. (* Water should be very warm/not-too-hot, between 105-115F/40-45C.) Let sit for approx. 7-10 minutes as yeast “blooms.”

MAKE THE DOUGH: Measure and mix the dry ingredients together in a large bowl. Add yeast/water mix to the dry ingredients and mix together well with a gloved hand or a wooden spoon until the side of the bowl is relatively clean of flour. You may need to add another tablespoon of water during this process.

KNEAD THE DOUGH: Transfer to a lightly floured counter and knead the dough well for 3-4 minutes incorporating all ingredients and activating gluten.

PROVE THE DOUGH: Add oil to the sides of the bowl so it runs down. This will help the dough from sticking to the bowl as it proves and rises. Place the dough ball in the oiled bowl, cover, and set in a warm dry place to prove 60-90 minutes. Mixture should almost double in size.

SHAPE THE DOUGH: Turn your dough out onto a lightly floured counter. “Punch down” dough mixture to release the extra air. Split your dough into TWO equal portions (Usually around 460 grams/16.2 oz each when I make it). Take a piece in the palm of one hand, and with the other hand, tuck/push the back of the dough gently inward with your fingers so a rough ball is formed. Form a “C” with one hand so you can cup the dough between your palms. Roll the dough on the counter between your hands in a circular motion to smooth it out and form a better, smoother ball. You should hear little squeaks as the gas bubbles break/escape.

TO USE THE DOUGH NOW: sprinkle a thin bit of flour on your counter and place your rolled dough ball on the flour and cover with a tea-towel or a large bowl (so the dough is not exposed to the air). let the dough go through a second prove for 30-40 minutes before using. 

TO USE THE DOUGH WITHIN 24 HOURS: Alternatively, you can do a slower second rise in the refrigerator: place the dough ball in a lightly oiled bowl and cover. Place in the refrigerator for up to 24 hours, and when you’re ready to use it, let it rest (in the bowl) on the counter for at least 20 minutes so the dough isn’t so cold and tight. Bake your pizza at 450F for 16-18 minutes

TO FREEZE THE PIZZA DOUGH: After rolling your dough balls, oil them lightly and immediately wrap in plastic wrap to be placed in the freezer. Dough will be good for 3-4 months. Defrost in a covered bowl 6-8 hours on the counter or 24 hours in the refrigerator.