Step 1: Preparing the Dough

Start by adding 665g of Type 00 flour, 450g of cool water, 1/8 tsp of instant yeast, and 18g of kosher salt to a large mixing bowl. Use a spoon to stir until loosely combined. Next, use your hands to mix the dough, pinching it between your thumb and index finger to ensure even distribution. The final dough will not look smooth but should be fully combined.

Step 2: First Rest and Strength Building Folds

Cover the dough and let it rest for 30 minutes. After the rest, with wet hands, tuck your fingers under one side of the dough, pull it up, and fold it over itself. Repeat this motion around the perimeter until you’ve made 4-6 folds. Cover and let it rest again for 30 minutes.

Step 3: Second Rest and Overnight Rise

Repeat the folding process once more and invert the dough so the seam is at the bottom. Cover and leave it to rest at room temperature for 12 hours overnight. This extended rest helps develop the gluten structure, resulting in a flavorful and elastic dough.

Step 4: Shaping the Dough into Balls

The next morning, generously flour your work surface. Pour the dough onto the floured surface and divide it into 4 equal portions (approximately 275g each). Wrap each piece into a ball by pulling the edges up and over itself, then pinch the seams shut. Flip seam-side-down and roll each ball until smooth.

Step 5: Storing and Preparing for Use

Place each dough ball into an oiled container, cover, and refrigerate. Let it rest for at least 2 hours before use, or store it in the fridge for up to 5 days.

Step 6: Shaping the Pizza Crust

When ready to bake, remove the dough from the fridge 2 hours prior to cooking to let it come to room temperature. Flour your work surface and gently invert a dough ball onto it. Stretch the dough into a 12-inch pizza crust, using your fists to support the dough and rotate it for an even base.

Step 7: Baking the Pizza

Slide the dough onto a floured pizza peel and add your favorite toppings, such as fresh tomato sauce, mozzarella slices, and basil leaves. Bake in a preheated pizza oven at the highest heat possible for 60-90 seconds, turning every 20 seconds. For a conventional oven, bake on a pizza stone for 6-8 minutes at 500º F.