Using a stand mixer, combine your ingredients until the dough is soft and smooth.
Lightly coat a large bowl or container with olive oil and add dough. Cover with a lid or plastic wrap and place in the fridge overnight, at least 12 hours and up to 72 hours.
On a heavily floured surface, dip both sides of the dough into the extra flour then gently stretch each into an 8-10 inch circle. Stretch less for a thicker crust pizza or stretch more for a thin crust pizza dough.
Generously sprinkle a pizza peel with rice flour and place dough on top. If you do not have a pizza peel, use an overturned cookie sheet sprinkled generously with rice flour. Add your desired toppings.
There are 2 ways to bake your pizza:
#1 - in a conventional oven
#2 - in a pizza oven
I highly recommend using a pizza stone on which to cook the pizza. This allows the bottom of the crust to get perfectly crisp. The stone retains and distributes heat really well allowing the center of the dough to cook through as well.
When stretching the pizza dough, be sure not to stretch it too thin or create any holes in the dough. If a hole forms, patch it well by pinching it closed to seal.
If preparing the dough in advance, allow it to rise overnight in the fridge then divide into 8 dough balls and freeze each in a freezer-safe plastic bag for up to 1 month.
Looking for a 72 hour pizza dough recipe, similar to the Baking Steel pizza recipe? Allow the dough to rest in the fridge for up to 72 hours. The longer the pizza dough is in the fridge, the more flavorful the crust..