Ingredients

• 1 Tbsp instant yeast
• 4 cups hot water
• 10 cups unbleached all-purpose flour
• 4 tsp sea salt
• olive oil, for bowl

Instructions

• Put water, salt and half the flour in Bosch. Place the yeast on top. Mix and scrap the bowl.
• Add in other flour a cup at a time until dough comes away from sides of the bowl but is still sticky.
• Knead on a #2 for 4 minutes
• Transfer to a lightly oiled bowl; turn to coat.
• Cover with plastic, and let rise in a warm place until it doubles in volume, 1 hour or more.
• Press it with your finger to see if it’s done; an indent should remain.
• Place a pizza stone on bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
• Divide dough into 8 pieces. Shape into balls.
• Dust with flour, and cover with plastic.
• Let rest, 20 to 30 minutes, allowing dough to relax and almost double.
• Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
• Brush dough with little olive oil to prevent soggy crusts.
• Arrange desired toppings on dough.
• Bake pizza for 10 to 15 minutes. Brush with small amount of white truffle oil in the last 2 minutes of baking.