This dough recipe is identical to the one found here, but with different quantities in order to fill a half sheet pan. This pizza dough is very hydrated because it uses the bread making method known as Tangzhong. Popular among Japanese and Chinese bread makers, the Tangzhong method results in an incredibly light and moist dough. The method is simple: whisk together 5 parts water with 1 part flour (by weight), then heat the mixture. It should thicken and become gelatinous. Let it cool briefly (so as not to kill the yeast), then add it to the remaining ingredients. I like to add some of the extra water to the still hot gelatinous mixture to speed the cooling process as well as thin the mixture which helps it better incorporate into the flour mixture.
The type of flour makes a big difference when it comes to pizza dough. A high protein flour gives the crust a chewier pull, so you should try to use a high protein flour (as high as you can find). At most grocery stores, the highest protein option is a bread flour (12-13% protein) which works beautifully. But an even better option than run-of-the-mill bread flour is King Arthur Hi-Gluten Flour (14% protein), which is available online. The following recipe is designed for a high gluten flour, which will need a bit more water than other flours in order to properly hydrate. If you are using regular bread flour, make the noted adjustments. Read more.