Super Bubbly Pizza

This recipe is adapted from America's Test Kitchen. It is supposed to be thin crust pizza, but it didn't turn out that way for me. It turned out to be the most bubbly pizza ever, which is a wonderful thing as far as I am concerned. I baked one pizza after a day's refrigeration and the second after three days, both were super bubbly and both were delicious.  I love bubbles in my pizza crust, but Miss F doesn't agree.  She doesn't even love pizza crust at all, she gives them to me to eat.  The dough preparation is unlike any I have tried for pizza before, but it works beautifully.

Super Bubbly Pizza

4 cups bread flour, plus more for work surface
2 teaspoons sugar
½ teaspoon yeast
1 1⁄3 cups ice water
1 tablespoon vegetable oil
1 ½ teaspoons salt

In a food processor, process the flour, sugar and yeast until combined. With the machine running, pour the water through the feed tube and process for 10 seconds. Let the dough stand for 10 minutes. Add the oil and salt, process until the dough forms a ball that clears the sides of the workbowl, about a minute. Remove the dough and shape into a ball, place in a bowl. Cover the bowl with plastic rape and refrigerate at least 24 hours and up to 3 days.

One hour before baking the pizza, adjust the oven rack to the second highest position. Set a pizza stone on the rack and preheat the oven to 500 degrees. Remove the dough from the refrigerator and divide in half, shaping each into a ball. Cover and let stand for one hour.

Coat the sough with flour and flatten into an 8” disk on parchment paper, roll into a 13” round. Top as desired. Slide the pizza and parchment onto the stone and bake for 10 to 12 minutes. Let the pizza cool for 5 minutes before slicing. Repeat with the remaining dough ball or refrigerate for later use.

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