When you’ve never made homemade pizza in your life to receive your margherita fix besides DiGiorno and delivery. Yes, it involves cooking, but everyone may do it. This pizza dough recipe, through Bon Apptit, involves only 3 basic ingredients: flour, sea salt, and then active dry yeast. The dough can be made days ahead and chilled. Too much squeezing can break down the gluten and give you a gooey, shapeless dough, and no one wants that. This recipe takes out that 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.
Stir in 3 water cups until its mixed, and after that use your hands. Transfer the dough into a large bowl, cover it with transparent film, and allow it rise at room average 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 into a rectangular form, then divide it into six parts. The next step, described with Bon Apptit, requires some manual work, But nothing too challenging: Working using one portion at a time, gather four corners into center into make four folds. Turn down seam and mold gently in a ball. Dust dough using flour, set aside on work surface or a floured baking sheet. Repeat with remaining portions. Lastly, you can pay the dough with plastic wrap and allow it rest for about one hour.