Note: The recipe was originally written with measurements in the metric system. For your convenience however, the U.S. conversions have been provided. Please note that these are subject to some rounding error; therefore, for best results, use a digital scale that has metric capability.
- 1,200 gram (42.3 ounces) flour, preferably King Arthur organic all-purpose flour, plus more for dusting
- 30 grams (1.1 ounces) sea salt
- 6 teaspoons instant dry yeast, preferably SAF instant yeast
- 900 grams (31.7 ounces, by weight) filtered water, chilled below 65 degrees
- Cooking spray, for greasing
- Cornmeal or semolina, for the pizza peel
Add the flour, salt, yeast, and water to the bowl of a standing electric mixer fitted with the dough hook attachment. Mix on speed 1 for 2-3 minutes. The dough will be sticky and rough, but combined.
Place a sheet of plastic wrap over the bowl so the dough doesn't become dry, and let it rest for 15-20 minutes. Then, mix the dough on speed 2 until the dough begins to become smooth and slaps the side of the bowl.
Next, lightly grease a large bowl. Place the dough in the bowl, cover with plastic wrap, and place in a warm spot (approximately 85 degrees). After 30 minutes, press the dough down and fold it like you would a bed sheet. Afterwards, cover the dough again and let sit for another 30 minutes. Place in the refrigerator overnight.
The next day, preheat the oven to 550 degrees and place a baking stone in the center rack.
Remove the dough from the refrigerator and portion into 300-gram (10.6-ounce) pieces. Grease a baking sheet and ball the dough. Place on the baking sheet and cover with plastic wrap. Let rest for 30 minutes.
Afterwards, place the pizza dough on a lightly floured surface. Flour the top of the pizza dough and stretch. If dough becomes tight, let it rest for 15-20 minutes and then stretch again. Lightly dust a pizza peel with cornmeal or semolina and place the dough on the peel. Slide the dough off the peel onto the heated baking stone and bake until golden brown.