Ingredients

• 3–3 ¼ cups “00” Flour (400 g)
• ½ tsp Active Dry Yeast
• 1 tsp Sugar
• 1 ¼ cups Water (at room temperature) (300 mL)
• 1 ¼ tsp Salt
• 1 ½ tsp Olive Oil
• ⅓ cup Tomato Sauce of choice (75 g)
• 8 oz shredded Mozzarella (226 g)
• Additional toppings of choice

Instructions

1. Sift flour into a large mixing bowl or the bowl of an electric stand mixer. Add yeast, sugar, salt and water. Mix until combined (dough will be sticky). Incorporate olive oil until a smooth ball forms. Separate the dough into three equal balls. Coat the insides of three large zip-top bags with oil and place each ball into a bag. Allow the dough to rise in the refrigerator for at least 24 hours, up to 4 days. Allow to rest at room temperature for at least 3 hours before shaping.
2. Place a pizza stone on a rack in the center of a cold oven and preheat to 500°F.
3. Place one ball of dough on a well-floured surface. Place a piece of parchment paper on a pizza peel, or dust the peel with flour. 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 shredded cheese, or as desired.
4. Slide the pizza (and parchment, if using) off the peel onto the preheated pizza stone. Bake for 8–12 minutes, until deeply browned and bubbly. Repeat with remaining dough.