making pizza dough

500g Bread flour

16g kosher salt

2.5g active dry yeast

350ml lukewarm water

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1. Sprinkle yeast overtop the lukewarm water. Leave for 5 minutes or until frothy. If using instant yeast, no need to do this

2. Combine flour and salt in large bowl

3. Add water and yeast into the dough with a big spoon or dough whisk

4. Once incorporated into a shaggy mass, cover with plastic wrap and leave out in room temperature(72℉/23℃) for 18-20 hours. The dough will rise and at least double in size.

5. Divide into 3 or 4 pieces, depending on size of pizza desired, and shape into balls by turning and tucking the dough underneath itself until it creates a smooth sphere. Use flour to prevent stickiness.

6. Use right away or refrigerate for up to 3 days, wrapped in plastic wrap and inside a bag. Dough can be frozen for months and brought back for use by defrosting. Once defrosted completely leave out for 3 hours to bring to room temperature.

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