Overnight Pizza Dough adapted by Aunt Heidi

This recipe was adapted by Aunt Heidi from Peter Reinhart's New York Style Pizza Dough recipe in American Pie: My Search for the Perfect Pizza.

There are a lot of notes.

This recipe is for a 16 inch pizza pan.

11.25 oz of flour (preferably bread flour) (measured on a cooking scale)
(original recipe calls for 1t sugar- Heidi omits this)
1 t salt
1 t instant yeast (You can use active dry but you have to proof it in the warm water. This can also be labeled as 'bread machine yeast.')
dump oil in (about 2T)
1 cup warm water

Mix all the ingredients are just together. Let rest 5 minutes. Then kneed with mixer because stick for a few minutes. Look for the dough being stringy. Put over the dough and store in the fridge overnight.

Try to set dough out 2 hours before using to get to room temperature but you can use it straight out of the fridge.

Flour counter and top of dough because it will be really sticky if at room temp. Pat and stretch out multiple times it will eventually hold it shape. Heidi does not use a rolling pin for this. Then move to a greased pan.

Put on sauce (her sauce, Trader Joe's pizza sauce thickened with tomato paste), toppings (Bryan likes green bell pepper, well-drained pineapple tidbits, Canadian bacon from Costco), 8 oz mozzarella cheese from Costco.

Bake 500 or 550F for 10 to 12 minutes on the bottom rack of the oven. Look for the cheese and crust to brown then take it out.

Heidi and Bryan make pizza every Friday night. They have it down to a science. (They are both engineers!)