This pizza dough is seriously the BEST! You need to start a couple days before, I usually do it on Saturday morning for the dough to be ready for a easy Monday night dinner with whatever you have on hand, anything will taste delicious on this crust. It comes from J. Kenji Lopez-Alt at Serious Eats.
20 oz (about 4 cups) bread flour, preferably “OO”
.4 oz kosher salt (about 4 tsp)
.3 oz instant yeast (about 2 tsp)
13 0z of water
In a large bowl combine flour, salt and yeast, whisk to combine, add water and mix together with your hands until no dry flour is left on the bottom. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8-12 hours.
Turn dough out on lightly floured surface and divide into 4 even balls. Place each in quart sized zip-lock bag. Place in refridgerator and allow to rise for at least two more days and up to 4.
Two hours before using, remove from the fridge, shape into balls and allow to rest at room temperature, meanwhile one hour before cooking add your cooking surface, either cast iron griddle, baking stone or baking steel to oven and heat on the highest setting.
Roll pizza dough out on lightly floured surface, transfer to parchment paper, shape pizza and cut the parchment paper close in size to the pan you are using.
Add desired toppings: this pizza had some homemade salsa, left over chicken dipped in the salsa, fresh mozzarella cheese, jalapenos and mexican oregano..Yum
Bake for 6-8 minutes and check for desired doneness. When done, carefully remove pizza and parchment from oven, Its very HOT!, with a pizza paddle to a cutting surface, remove the parchment and serve.