Ingredients

• 2 ¾ cups “00” Flour (360 g) plus more for dusting
• 2 ¼ tsp (1 packet) Active Dry Yeast (5 g)
• 1 ½ cups Water (at room temperature) (350 mL)
• 1 ¼ tsp Salt (7 g)
• 1 cup Tomato Sauce, divided (237 mL)
• 24 oz sliced Fresh Mozzarella, divided (680 g)
• Additional toppings of choice

Instructions

1. Sift flour into a large mixing bowl or the bowl of a stand mixer. Add yeast, water and salt. Using your hands, or the dough hook attachment if using a stand mixer, mix until combined (dough will be loose and sticky). Cover the bowl with plastic wrap and allow to rise at room temperature for 12–24 hours.
2. Generously flour your work surface. Using well-floured hands, separate the dough into three balls of equal size. Dough should be very "wet," add flour sparingly—only until you are able to handle the dough.
3. Place each ball into a large zip-top plastic bag or lightly greased plastic tub with a tightly fitting lid. Let rise in the refrigerator for at least 24 hours and up to 3 days. Remove the dough from the refrigerator and allow to rest at room temperature for at least 3 hours before shaping.
4. Place a pizza stone on a rack in the center of a cold oven and preheat to 500°F.
5. Place one ball of dough on a well-floured surface. Place a piece of parchment paper on a pizza peel. Lightly flour hands and stretch dough out to a 12-inch circle, adding more flour as needed leaving the edge of the dough slightly thicker than the middle. Place on the prepared peel. Top with ⅓ cup sauce and 8 oz mozzarella.
6. Slide the pizza and parchment off the peel onto the preheated pizza stone. Bake for 8–12 minutes, until deeply browned and bubbly. Repeat with remaining dough.