3 1/2 - 4 c. unbleached flour
2 1/4 tsp active dry yeast (1 packet); not quick or rapid rise
1 TBS sea salt
1 tsp sugar
*optional - 1/2 tsp freshly ground black peppercorns
1 c. water, warmed to 120 - 130 degrees
1/4 cup dry white wine (I used Sauvignon Blanc)
3 TBS extra virgin olive oil
*optional - 1/2 c. shredded hard Italian cheese of your choice (Parmesan, Romano, Asiago or a blend)
In large bowl, combine 3 1/2 cups of the unbleached flour with the yeast, salt, sugar, & pepper (if desired). Blend well.
Add warm water, wine, and oil to flour mixture; blend until moistened. Beat with wooden spoon for 3 minutes to make a stiff dough. Add the shredded cheese (if desired) & stir until well combined.
On floured surface, knead in about 1/4 - 1/2 c. unbleached flour until dough is smooth & elastic, about 5 minutes. Place in greased bowl; cover loosely with greased plastic wrap & cloth towel. Let rise in warm place until light & doubled in size, about 45-60 minutes.
Preheat oven to 500. Place one rack in the center of the oven & one on the highest setting.
Punch dough down several times to remove all air bubbles. Divide dough into 2 pieces, work with one at a time. Oil hands well with olive oil. Form dough into disk, begin to stretch out, keeping disk shape. Place dough on round, stick proof pizza pan & continue shaping dough into a circle, pushing out from the center with your hands. Your final dough should be at least 1/4 inch think with a slightly thicker outer rim. Make sure there are no holes in the crust.
Place the crust on the top rack of the oven & bake for 2 minutes.
Remove from oven & top with your favorite pizza toppings - sauce, cheeses, cooked sausage, pepperoni, onions, peppers, olives, fresh basil, fresh spinach, etc.
Place pizza on center rack in oven & back for 12 - 15 minutes until outer crust is lightly golden & cheese is bubble. Remove from oven; let cool for a few minutes before cutting.
Repeat with second piece of dough.