• 3/4 teaspoon active dry yeast
• 1 cup warm water (105°-115° F)
• 3 3/4 cup unbleached all-purpose flour
• 2 teaspoon salt

• 1/2 teaspoon baking soda
• 3 tablespoons shortening
• 1/4 cup milk
• olive oil

Dissolve the yeast in the water in a small bowl and set aside for 5-10 minutes. Measure flour then sift with the salt and baking soda into a large bowl. Add the shortening and use a pastry cutter to cut the shortening into the flour until reduced to the size of small peas. Move the mixture into the bowl of a stand mixer fitted with the paddle attachment. Make a hole in the bottom of the flour mixture and pour in the water/yeast mixture and the milk. Mix on low until the dough just starts to come together. Switch to the dough hook and mix on low until very smooth and silky. Stop every once in a while to reposition the dough to the bottom of the bowl, if necessary. This can take between 10 and 20 minutes.

Equally divide the dough into four portions. Lightly oil the bottoms of three narrow-lipped wide bowls. Place each portion into a bowl and cover with plastic wrap lightly oiled on one side, oiled side toward the dough. Stretch plastic over bowl to avoid touching the dough. Place in a warm, draft-free place for 2 hours. There will not be a lot of rising. Move the bowls into the refrigerator and let rise for at least 12 hours. Again, there will not be a lot of rising. After the refrigerator time, the dough may be frozen. Remove frozen dough to room temperature for at least 2 hours before rolling out.

Heat oven to 500° F. Lightly flour a surface and use a rolling pin, working gently from the center out, to form a 12 inch crust. Dock the entire crust, leaving a 1/4 to 1/2 inch border undocked. Top with our pizza sauce and your favorite toppings. Bake 12  -15 minutes.