Instructions: Combine flour, 1/2 teaspoon salt, sugar and yeast in the bowl of an electric mixer, and slowly add cold water. Mix on low speed until ingredients begin to combine, increase speed to medium-high and continue to mix for about 10 minutes until the dough is smooth and elastic, and cleanly pulls away from the sides of the mixing bowl. Place dough in an oiled bowl and allow to rest for 2 to 4 hours until it has doubled in size.

Split the dough into two halves and form each into a log. Place each log on a generously floured surface and allow it to rest until the formed dough doubles in size again, at least 1 hour. Put dough on a lightly floured bakers peel. Dimple dough by pressing down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inches. Drizzle remaining olive oil and sprinkle with remaining salt.

Place a baking stone, sometimes known as a pizza stone, in the oven. Set oven to broil, about 520 degrees. Slide pizza onto baking stone with the bakers peel. Bake for 10 to 12 minutes, until peaks range from golden to deep brown in color.

Makes two 8-inch pizzas or one 14-inch pizza.

Comments: A bakers peel is a flat, wooden, 13- to 16-inch rounded wooden shovel-like tool.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.