Stand Mixer Method:

1. In the bowl of a stand mixer, combine flour, sugar, salt, yeast, olive oil, and hot water.
2. Using the kneading hook, mix on low speed until a dough ball forms.
3. If sticky, add flour ¼ cup at a time until the dough no longer sticks to the bowl.
4. Continue kneading on medium speed for 3–5 minutes until dough is smooth and elastic.
5. Transfer to an oiled bowl, cover, and let rise:

• Overnight: Cover with plastic wrap and refrigerate. Remove an hour before rolling out.
• Same day: Cover with a towel and let rise at room temperature for at least 2 hours.

Hand Mixing Method:

1. In a large bowl, combine flour, sugar, salt, yeast, olive oil, and hot water.
2. Stir with a spoon or hands until a dough ball begins to form.
3. Sprinkle with extra flour and begin kneading directly in the bowl.
4. Knead for about 2 minutes, adding more flour as needed until dough is no longer sticky.
5. Push on the dough—if it slowly bounces back, it’s ready.
6. Transfer to an oiled bowl, cover, and let rise:

• Overnight: Cover with plastic wrap and refrigerate. Remove an hour before rolling out.
• Same day: Cover with a towel and let rise at room temperature for at least 2 hours.

Baking Instructions:

• Preheat oven to 400–425°F.
• Roll out dough and top as desired.
• Bake times:

• Large pizza: 15 minutes (soft) or 20 minutes (crispy)
• Medium pizza: 10 minutes (soft) or 15 minutes (crispy)
• Small individual pizzas: 5 minutes (soft) or 10 minutes (crispy)