Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the cool temperature water and oil and stir to combine.
Place all dry ingredients in a bowl and combine. Add the wet ingredients and lightly mix so everything is wet. Let stand for about thirty minutes covered with a towel.
Using the dough hook on a hand or stationary mixer, knead for 3-5 minutes until it feels smooth and elastic and forms a ball. Another method: using wet hands on a clean and surface, knead the dough for about 3-5 minutes. Put the ball in a deep oiled bowl, and cover with plastic wrap.
Let rise until doubled in size, about 1 ½ to 2 hours on the counter. Letting it rise somewhere warm is best and will speed up the processed.
To bake, place a pizza stone in the lower third of the oven. Heat the oven to 450° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Roll out the dough to the desired shape and size. Transfer dough to a pizza peel or parchment paper dusted with semolina or cornmeal. Adding sauce and toppings.
Slide the dough onto the pizza stone. Bake at 450 until the crust edges brown, about 8 to 12 minutes. This is a personal preference on how your like your crust and pizza baked.
If you don't want to mess with sliding the pizza dough onto the stone you can take the hot stone out of the oven and make the pizza on the stone and put it back in oven. I have also made it on a standard cookie sheet as well. I LOVE baking it on the outdoor grill on a grill mat.
Over the years I have decided the dough does much better with a cup of white unbleached flour instead of all wheat. You can certainly make it with all white. You can make it with bread flour, white flour, wheat flour or any combination.
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