This was the first pizza dough that I had success with at altitude. The high amount of fat helps it not be too dry.
For the Dough:
- 500 g bread flour (17.5 ounces; about 3 1/2 cups)
- 14 g kosher salt (0.5 ounce; about 1 tablespoon); for table salt use same weight or half as much by volume
- 6 g instant or rapid-rise yeast (0.25 ounce; about 1 1/2 teaspoons)
- 20 g extra-virgin olive oil (0.70 ounce; 2 tablespoons), plus 40 g (1.4 ounces; 1/4 cup) for the baking pan
- 325 g room-temperature water (11.5 ounces; about 1 cup plus 7 tablespoons)