It’s a long drawn-out process, but the yeast does most of the work! Ideally, this dough should be cooked at 650°F in a pizza oven.  If using a regular oven, you’ll need a pizza stone and heat it to 450°F for at least an hour to make sure the stone gets to temperature.

For the starter:

• 1 cup of lukewarm water
• 2 cups of bread flour
• 1/4 tsp dry yeast

For the dough:

• 1 cup of lukewarm water 
• 3 1/2 cups of bread flour 
• 3 tsp kosher salt 
• 1/4 tsp dry yeast 

Day 1:

Combine the starter ingredients and mix in a KitchenAid with a dough hook for 6 minutes. The result should be a sticky dough. Cover tightly and leave it at room temperature overnight.

Day 2: 

Combine the water, salt, and yeast. Whisk to dissolve the salt and add it to the starter. Add the flour and mix with a dough hook for 8 minutes. Knead the dough with your hands to shape it into a large ball. Cover and refrigerate overnight. The dough should double in size. 

Day 3:

Remove the dough from the refrigerator and let it sit at room temperature for about 2 hours, or until it reaches a comfortable temperature. Divide the dough into three equal pieces and use your hands to roll and pinch the dough into balls. The goal is to pinch and tuck the dough into itself to create a smooth ball. It may take some practice, but honestly, the best way to learn is to search for tutorials online. Once you have formed the balls, space them out in a proofing box, cover them, and let them rise for 2 to 6 hours.

Pizza Night

Pre heat the oven or pizza oven for 45 minutes to an hour.