Method
Combine the flour, water, salt, yeast, and olive oil. Mix until no dry flour remains, cover, and rest for 20 minutes.
Knead until smooth and elastic, 6–8 minutes by hand or 4–5 minutes in a mixer.
Divide into four equal balls, place in lightly oiled covered containers, and refrigerate for 24–72 hours.
Bring to room temperature for 60–90 minutes. Stretch gently, top sparingly, and bake on a thoroughly preheated stone or steel at the oven's highest setting until browned.
Notes
The cook time assumes a 500–550°F home oven; hotter pizza ovens cook much faster.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Use Tomato Mother Sauce as a neutral pizza-sauce foundation, reducing it first if needed.
- Slow-Caramelized Onions makes a versatile topping.
- Brush the crust with Roasted Garlic Purée for a white or garlic-forward pie.