Brick oven pizza dough

Ingredients
1 teaspoon active dry yeast
1/4 of warm water
1 cup of cold water
1 teaspoon salt
3 cups of flour
olive oil as needed
Pizza toppings

















Directions

• Pour warm water into a large bowl and add yeast. Allow it to stand for 5 minutes to proof. 
• Add salt and cold water to the yeast mixture. Stir well.
• Stir in 1 cup of flour at a time. Once all the flour is added, knead well until the dough is uniform. Divide the dough into 2 halves. Coat each half with a small amount of olive oil (this is necessary to ensure the dough doesn't dry and crust) and place each half into a sealed container. Refrigerate for about 24 hours. 
• Stretch one half of dough out until it is your desired shape and size. The best way to do this is to pass the dough back and forth between each hand and allow it to stretch itself out. Bake at 450-500 degrees F for about 10 minutes. The dough should be completely cooked and starting to brown a little. Add your toppings and cook for an additional few minutes or until the cheese melts.