Categories: Pizza
Ingredients
- 4 1/2 teaspoons active dry yeast
- 3 cups warm water
- 6 1/2 cups all-purpose flour
- 1 teaspoon salt
Directions
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Let the yeast dissolve in the warm water for about 5 minutes.
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Combine the flour and salt and dump the mixture onto a flat surface. Make a depression in the middle, pour the yeast and water into it, and combine the dry and wet ingredients by hand until the dough starts to come together. Keep working the dough with the palms of your hands for 7-8 minutes, and then let it rest at room temperature until it doubles in size (about 2 hours). Now punch it down, squeezing out all of the air bubbles. Cut the dough into 4 equal pieces and shape them into balls. Place them in the fridge for another 2 hours.
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For each pizza, dust your table and the top of a dough ball with flour. Let the dough rest for 5 minutes. Use the tips of your fingers to stretch the dough outward into a 10-inch circle, with the edges thicker than the center. Left in ball form, extra dough will keep in the fridge for up to 3 days.