Paul's favourite Pizza dough

This is one of Paul's go-to pizza dough recipes; from Christopher Kimball's Milk Street.

This recipe makes enough dough for four 10-12 inch pizza crusts.

Ingredients

1/4 cup greek yogurt

2 T olive oil

4 cups bread flower

2 1/4 tsp instant yeast

2 tsp sugar

1 1/4 tsp salt

Directions:

In a 2 cup liquid measuring cup or small bowl, stir together 1 1/2 cups water, yogurt and oil In the bowl of a stand mixer, combine the flour, yeast, sugar and salt. Mix with the dough hook on low until combined, about 30 seconds. With the mixer running on low, stream in the wet ingredients; continue mixing until the dough comes together in a shagg mass that clears the sides of hte bowl, 1 -2 minutes. Touch the dough; it should be wet enough to stick to your fingers. Add 2 T additional water if needed.

Knead on medium until the dough is smooth and elastic, 8-10 minutes. Gather the dough into a ball in the center of the bowl. Cover and let rise at room temperature until doubled, 1-1/2 hours.

Generously flour the counter and a rimmed baking sheet. Using floured hands and a plastic bowl scraper, scrape the dough onto the counter. Dust with flour, then use a floured metal bench scraper or chef's knife to divide the dough into 4 portions. Flour the cut sides of each piece of dough.

Form each portion into a taut ball by cupping your hands aroun dthe base of the dough, slightly cradling it. Rotate and drag the dough along the counter, allowing the base to catch on the surface to create tension that pulls the dough into a tighter round. Repeat a few more times, until the dough forms a relatively uniform ball. (If you intend to save any portions for baking the next dat, at this point, transfer each into a container with a tight fitting lid and refrigerate up to 24 hours). Allow the dough to stand at room temperature for about 1 hour before use. Place the dough balls on the baking sheet, spacing the portions evenly. Dust the balls with flower, then cover with a kitchen towel. Let rise at room temperature until increased by about 50 percent in bulk, about 30 minutes. The dough now is ready to shape and bake.