Pizza Dough (Optional Stuffed Crusts!)

• 14 cup water (about 110 degrees)
• 1 (2 1/4 teaspoon) envelope active dry yeast
• 1 teaspoon sugar
• 4 cups bread flour
• 12 teaspoon salt
• 1 14 cups cold water
• 1 tablespoon olive oil
• yellow cornmeal, for sprinkling the baking sheet
• ricotta cheese (any melting cheese would work) or mozzarella cheese (any melting cheese would work)

1. In a bowl, combine warm water, yeast, and sugar.
2. Stir to combine.
3. In the food processor, combine flour and salt and pulse.
4. Add the yeast mixture, cold water, and oil.
5. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough.
6. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth.
7. Allow dough to rest for 2 to 3 minutes.
8. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.
9. Punch down and divide dough into 2-4 pieces.
10. At this point, you may wrap the dough in plastic and either freeze it for up to 3 weeks or wrap it up and refrigerate it for 3-4 days.
11. Shape dough, let rise for another 30 minutes, and top with desired toppings.
12. Bake at 500 degrees for 10-15 minutes.
13. Optional stuffed crust instructions: Roll out pizza.
14. Pipe ricotta around the edge of the round and fold the edges over.
15. Or, cut mozzarella into logs and place on the edges of the round and fold over the edges.
16. Be sure to make slits in the tops of edges with a knife so the crusts don't explode.
17. Top with desired toppings and bake as above.

water, active dry yeast, sugar, bread flour, salt, cold water, olive oil, yellow cornmeal, ricotta cheese

Taken from www.food.com/recipe/pizza-dough-optional-stuffed-crusts-36121 (may not work)