Even when you’ve not made homemade pizza before in your life, theres a different way to receive your margherita fix besides delivery and then DiGiorno. Yes, it involves cooking, but everyone may do it. This pizza dough recipe, through Bon Apptit, involves only 3 fundamental ingredients: flour, sea salt, and then active dry yeast. The dough can be made days ahead and chilled. Too much pressing may break down the gluten and give you a gooey, shapeless dough, and no one wants that. This recipe takes that out from the equation completely. Start by combining 7 1/2 cups of all purpose flour, 4 teaspoons of fine sea salt, and 1/2 teaspoon of active dry yeast in a bowl and whisking them together.
Gently stir in 3 water cups until its well mixed, and after that use your hands to shape the dough into a ball. Transfer the dough into a large bowl, cover it and allow it rise at room temperature for approximately 18 hours. The time will vary based on the temperaturethe room should be close to 72F since possiblebut you may know its ready to go if the dough is greater than twice its initial size and you see little bubbles forming on the surface.
Next, cover a counter or flat surface with a little additional flour, plop down your dough, and begin working it in a rectangular form, then divide it into six sections. The next step, described with Bon Apptit, requires some manual work, but nothing too challenging: Working using one portion at a time, collect four corners to center to make four folds. Turn seam side down and then mold gently to a ball. Dust dough using flour, set aside on work surface or a floured baking sheet. Repeat with remaining portions. Lastly, you may pay the dough with plastic wrap and allow it rest for around one hour.