Italian Bread Dough

Cooking is an experience beyond words.  It's such a wonderful feeling to prepare food to be shared with friends and family.  In my endeavor to prepare the perfect pizza crust, I have replaced my prior crust with this fantastic one.  Per the recommendation of the original recipe, I do measure by weight.  However, as I live in a highly humid part of the country, I have to add a considerable amount of flour to the dough.  Here it is, by weight and by volume.  Enjoy!

500 grams (4 cups) flour
325 grams (1 1/2 cups, plus 2 tablespoons) water
10 grams (2 teaspoons) salt
3 grams (1/2 teaspoon) active dry yeast
olive oil
cornmeal

MAKES 2 THIN CRUST PIZZAS AND BREADSTICKS, OR 3 PIZZAS

1. Mix flour, water, salt, and yeast together.  Be sure to keep yeast an salt separate until you begin mixing, as salt kills yeast.  If using a stand mixer, mix slowly for 2 minutes, faster for 5 minutes, then slowly again for 2 minutes.  If by hand, mix for 6-8 minutes, until well combined.
2. Coat a bowl with oil. Roll dough around the bowl to coat well. With a sharp knife, place an X in the top of the dough. Cover; let rise for 1 1/2 - 2 hours, until doubled in size.
3. Punch dough down, then divide into 3 equal pieces. Cover, and let rest for 1 hour.
4. Cover baking sheet with aluminum foil, drizzle with oil, then dust with cornmeal. Follow pizza directions from prior post to piece together.