Dough Preparation

• To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.
• Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours.
• Place a rack in the center of your oven and preheat the oven to 500°F to 550°F with a baking steel or stone inside. Ensure your oven is at the required temperature for at least 30 minutes before baking.
• To shape the dough: Divide the dough in half (about 200g per piece). Working with one piece at a time, transfer the dough to a well-floured surface.
• Stretch and fold the dough, pulling one end away from the other, then folding it back onto itself. Repeat on the other side.
• Repeat this process on the other side, stretching and folding all four corners of the dough.
• Pull the ends of the dough towards the middle, then turn it over. Shape it into a smooth, round ball with the seams tucked under.
• Repeat with the second piece of dough, placing each ball seam-side down into a floured bowl.
• Cover the bowls and allow the dough to rise for 45 minutes to an hour while your oven preheats.
• Generously flour a wooden peel. If using a metal peel, place a piece of parchment on it.
• Scoop the risen dough onto a well-floured work surface seam-side down, shaping it as round as possible for easier stretching.
• Gently depress the dough with your fingertips, careful not to touch the outer edge, for a beautiful bubbly crust.
• Lift the pizza from the work surface and stretch it into a 10" to 12" circle, letting gravity help.
• Move the dough to the floured peel and adjust it so none is hanging off the edge.
• If using parchment, trim the excess around the dough to prevent burning.
• Lightly sauce the dough, then top with the cheese of your choice and additional toppings as desired.