Recipe courtesy of Scott Craig, Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C.
- Combine the yeast and 3/4 of the water in mixing bowl. Add flour and begin mixing.
- As the dough mixes, add the last 1/4 of water slowly (you may need all the water, or none at all). Add salt and 3 ozs. olive oil. The texture of the dough should be slightly sticky and it should stretch about 4 inches when it is pulled.
- Portion the dough into the desired weight, then rub down lightly with oil and allow to sit at room temperature for 1 to 2 hours until proofed.
- Dough can be refrigerated until needed.
- When ready to use, dust the pizza paddle liberally with semolina, so the dough can be worked to the appropriate shape. Add toppings, then transfer to the oven.
- Allow the crust to become firm before sliding the peel under the pizza for a quick 1/4 turn.
- Watch the crust closely, as it can cook very quickly depending on the temperature of the oven. Continue turning the pizza until the crust is uniformly browned.
- Lift the pizza to the dome of the oven for several seconds, so that the top can brown.
- Remove pizza from the oven and drizzle roasted garlic oil around the crust, then sprinkle with coarse sea salt.