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  1. To make the dough: In a large bowl, combine the yeast with 1/4 cup (57g) of the water and the sugar. Stir to dissolve the yeast and let sit until frothy, about 5 minutes.

  2. Add the remaining 3/4 cup (170g) warm water to the yeast mixture, then stir in the white wine, salt and olive oil. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add 3 cups (360g) of the flour to the mixture. Stir until you have a soft dough. If the dough seems too sticky, add more flour 1/4 cup (57g) at a time, until it comes together and is soft, but not wet.

  3. Turn the dough out onto a lightly floured surface and knead it for 1 minute, until it's smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp tea towel, and let rise for about 1 hour, until almost doubled in size.

  4. Divide the risen dough into two balls (or four, if you'd like to make smaller pizzas). Cover with plastic wrap, and refrigerate for at least 2 hours, or until ready to use. The dough will keep for up to 3 days; the longer it rests, the better its flavor will be.

  5. To bake: Preheat the oven to 425°F. Roll the dough 1/2" thick. Transfer to a lightly greased baking sheet (or a piece of parchment, if you're using a pizza stone), and add your toppings of choice.

  6. Bake the pizzas for about 15 minutes, or until their crust is golden brown. Remove from the oven, and serve immediately.