Ingredients (Makes 4-5 Pizzas):

Directions:

1. Activate the yeast

2. In a large mixing bowl, dissolve the instant yeast into the water. Let sit for 2–3 minutes.

3. Add flour

4. Gradually add the flour to the water-yeast mixture, mixing with your hands or a dough hook until a rough dough forms.

5. Incorporate the salt

6. Add the salt and continue kneading until the dough becomes smooth and elastic—about 8–10 minutes by hand, or 5–6 minutes using a stand mixer.

7. First rise (bulk fermentation)

8. Cover the bowl with a damp cloth or plastic wrap. Let the dough rest at room temperature for 1.5 to 2 hours, or until it has doubled in size.

9. Divide and rest

10. Turn the dough onto a lightly floured surface. Divide into 4–5 equal portions (roughly 330 g each). Shape each into a smooth ball.

11. Cold fermentation (optional but recommended)

12. Place dough balls in lightly oiled containers or cover with plastic wrap. Refrigerate for 24–72 hours for improved flavor and texture.

13. (Let dough sit at room temperature for 1–2 hours before shaping if chilled.)

14. Shaping and baking

15. Lightly dust your work surface or pizza peel with cornmeal. Gently stretch each dough ball into a 10–12″ round. Add your desired toppings and bake on a preheated pizza stone or steel at the highest oven temperature (500°F or higher) until crust is golden and crisp, 6–8 minutes.

Calories: 450kcal, Carbohydrates: 92 g, Protein: 13 g, Fat: 1.5 g, Fiber: 3g, Sodium: 700 mg, Sugar: 0.2 g