- 4½ cups (500g) bread flour
- 2 tsp (16g) fine sea salt
- ¼ tsp (1g) active dry yeast
- 1½ cups (350g) water
- In a large bowl, whisk together the bread flour, salt, and yeast.
- Slowly add the water and mix with a wooden spoon just to combine. Once the mixture is moistened, lightly flour a countertop or large cutting board, and remove the dough from the bowl with lightly oiled or wet hands (to discourage sticking). Knead for 2 to 3 minutes to remove clumps. The dough won't become elastic but should easily form a loose ball.
- Place the dough in a large, lightly oiled bowl and cover with a clean, damp kitchen towel or plastic wrap to prevent it from drying out and developing a skin. Let sit for 12 to 24 hours at room temperature. It will double in size, and you may see bubbles forming on the surface.
- After resting at room temperature, transfer the dough to the refrigerator to rest for another 24 to 48 hours.
- On the day of pizza making, 4 to 5 hours before you plan to use the dough, turn out the dough onto a lightly floured work surface. Wet or lightly oil your hands to prevent sticking. Divide the dough into 3 or 4 equal portions and form into balls.
- Transfer the dough balls to a baking sheet and cover tightly with plastic wrap. Let sit at room temperature for 4 to 5 hours; this lets the gluten relax and makes the dough malleable. Roll and use them in any way you’d like!
Black Truffle Sea Salt
Flaky White Kosher Salt