Peter Reinhart’s Napoletana Pizza Dough

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4 1/2 Cups (20.25 ounces) Unbleached High-Gluten, Bread, or All-Purpose Flour, chilled

1 3/4 (.44 ounce) tsp Salt

1 tsp (.11 ounce) Instant Yeast

1/4 Cup (2 ounces) Olive Oil (optional, I include it)

1 3/4 Cups (14 ounces) Water, ice cold (40°F)

Semolina Flour or Cornmeal, for dusting

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