Though any variety of bread flour will work, we liked King Arthur Flour best. It has a higher protein content, producing crusts with good flavor, nicely crisped surfaces, and a satisfying chew. Making the dough with cool or cold water helps prolong the fermentation process, which provides better flavor. When dividing and fermenting the dough, quart-size plastic bags (coated with cooking spray) are easiest, but well-oiled 1-pint deli containers or bowls work well, too.
grams (4 cups) bread flour, plus more for dusting
tablespoon white sugar
01In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar and yeast. Mix on low to combine, about 15 seconds. With the mixer running, slowly add the water, then mix on low until a slightly bumpy dough forms and the dough clears the sides of the bowl, about 5 minutes. Cover the bowl with plastic wrap and let rest for 20 minutes.
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