Baking Instructions

• Weigh or measure the flour, then stir all ingredients together. Cover the dough and let it rise for 24 hours at room temperature. Refrigerate for up to six days if desired.
• Preheat the oven to 500°F to 550°F with a baking steel or stone inside for at least 30 minutes.
• Divide the dough in half and transfer one piece to a floured surface.
• Stretch and fold the dough to form a smooth ball, then place seam-side down in a floured bowl.
• Cover and let the dough proof for 45 minutes to 1 hour.
• Transfer to a floured surface, dust with flour, and gently depress the surface.
• Stretch the dough into a 10" to 12" circle and move to a floured peel or parchment.
• Lightly sauce the dough and add toppings.
• Turn on the broiler, transfer the pizza to the steel or stone, ensuring 8" of space from the broiler.
• Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone until bubbly and charred.
• Remove, top with Parmesan if desired, slice, and serve.
• Repeat with remaining dough and toppings.