All-Purpose Flour (7 1/2 cups)
Fine Sea Salt (1 Tbsp)
Active Dry Yeast (1/2 tsp)
in a medium bowl.
Water (3 cups)
and stir until well incorporated. Add more water if necessary, a tablespoon at a time — the dough should not be stiff.
Cover with plastic wrap and let the dough rise at room temperature in a draft-free area until the surface is covered with tiny bubbles and the dough has more than doubled in size, about 18 hours.
Transfer the dough to a floured work surface. Gently shape it into a rough ball. Divide into 6 equal portions. Working with 1 portion at a time, quickly shape into a ball. Dust dough with flour then set aside on a work surface or a floured baking sheet. Repeat with remaining portions.
Let the dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Proceed with a recipe or transfer each to a plastic quart container, cover, and store in the fridge (or wrap each dough ball separately in plastic wrap and store in the fridge).
Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface.
Place a Baking Steel or pizza stone in the top third of the oven and preheat the oven to its hottest setting, 550 degrees F (290 degrees C).
Gently shape dough into a 10–12 inch disk handling it as minimally as possible. Transfer dough disk to parchment-lined peel.
Tomato Sauce (2 cups)
in a light layer over the dough's surface.
Top with a light layer of
Fresh Mozzarella Cheese Ball (to taste)
. Drizzle with
Olive Oil (to taste)
. Sprinkle with Sea Salt (to taste). Shimmy topped dough parchment paper and all onto preheated Steel. Bake for about 5 minutes or until blistered at the edges, bubbling all over.
Remove pizza from oven using your peel — a pair of tongs might help, too. Transfer pizza to cutting board.
Fresh Basil (to taste)
on top. Cut and serve.