Thin-Crust Pizza Dough

In a 5- to 6-quart stand-mixer bowl, combine water and sugar. Sprinkle yeast on top of the water. Let stand for 5 minutes.

Stir in olive oil. Gradually stir in 4 cups of the flour, 2 cups at a time, mixing with a spatula until dough is smooth. Cover with plastic wrap; let rise in a warm place until doubled and bubbly. (Mixture will be wet and soft and smell yeasty.)

Sprinkle salt over the dough. Add the remaining 4 cups of flour, 1 cup at a time, mixing by hand after each addition, taking care to incorporate the flour at the bottom of the bowl. (Mixture will still be quite wet.)

Place bowl in stand-mixer fitted with dough hook. Mix on low speed for 1 minute; increase speed to medium-low and continue mixing until dough forms a ball and cleans the side of the bowl. Add additional flour as needed, but be sparing. The dough should be sticky.

Transfer dough to a 4- to 5-quart oiled container, turning dough to coat with oil. Chill, covered, for 24 to 48 hours.

About 5 hours before bake time, remove the container from the refrigerator. About 2 hours before bake time, turn dough out onto a well-floured surface. With floured hands and a bench scraper, divide dough into 12 pieces. Shape into balls by folding edges to the center and pinching together. Place balls on a greased and floured tray. Sprinkle with flour and cover with a clean towel until ready to use.

Preheat oven to 475°. To shape pizzas, on a floured surface roll or pat each dough round to an 8-inch circle. Transfer to a lightly greased sheet pan dusted with cornmeal. Top as desired and bake for 13 to 15 minutes or until crust is puffed and browned.