The night before you want to make pizza–assuming you’re making this for dinner–mix all the ingredients together until combined, cover and rest for 1 hour. 

After that hour, stretch and fold the dough every 30 minutes until the dough is smooth. Once smooth, shape into a ball and cover overnight to bulk ferment. 

The next morning, knock back the dough and shape into ball again. Cover and ferment for 6-8 hours or until you’re ready to prepare the pizzas.

Divide the dough into two and shape into balls again. Rest for 30 minutes for the gluten to relax again. While the dough rests, preheat your oven to 425 degrees Fahrenheit. Prepare your pizza peel or pizza pan by sprinkling corn meal on top. 

After resting, roll the dough into a large circle. I’ll often roll the dough with a rolling pin then pull on the edges with my fingers to stretch it more. I will also toss the dough into the air to create a natural crust for the edges. 

Lay the dough on your prepared pan or peel and add your desired sauce and toppings. Bake for 25-30 minutes. 

Cool for 5-10 minutes and enjoy!