Ooni pizza dough

Cup of Yum
1. In the bowl of a stand mixer or other large bowl, combine the flour, sugar, yeast, and salt.
2. Add the water and olive oil and mix. If using a stand mixer, change to the dough hook once the dough comes together.
3. Knead the dough for about 5 minutes. The dough should be smooth and tacky but not sticky. Add small amounts of flour at a time if it is too sticky, or add a teaspoon of water if it is too dry.
4. Form the dough into a ball, lightly oil the bowl, roll the dough ball around to cover in oil, cover the bowl with plastic wrap, and place it in the refrigerator.

Forming the pizzas

1. Four to six hours before making pizza, take the pizza dough out of the refrigerator and divide the dough into four balls. Place the individual dough balls in a metal pan or baking sheet with a little bit of flour to prevent sticking, cover them loosely with a kitchen towel, and let them rise.
2. On a floured countertop, flatten one ball into a disc and then work your way around the dough, gently stretching it out to 12 to 14 inches. If it becomes difficult to work, with the dough snapping back, let it rest for a few minutes before trying again.
3. Dust your peel with an equal mixture of semolina flour and cornmeal, carefully transfer your dough to the peel, and top as desired.