At Sunnyside Gourmet, we experimented a lot to find the best pizza dough recipe. We determined that less (yeast) is more and the major ingredient is time.
• 7 ½ cups all-purpose flour
• 4 tsp. fine sea salt
• ½ tsp. active dry yeast
• 3 cups water
Whisk all dry ingredients in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups of water. Stir until well incorporated. Mix dough gently with your hands to bring it together and form a rough ball.
Transfer to a large clean bowl and cover with plastic wrap. Place the bowl in a draft-free location at room temperature. Let the dough rise until the surface is covered with tiny bubbles and dough has doubled in size (usually about 18 hours).
Transfer dough to a floured work surface and gently form into a rough rectangle. Divide into six equal portions. Working with one portion at a time, gather four corners together to create four folds. Turn portion seam side down and mold into a ball. Dust balls with flour and set on a floured work surface to rest for one hour. (At this point, each dough ball can be wrapped in plastic and refrigerated for up to three days. If refrigerated allow dough to rest at room temperature for three hours before using.)
When ready to make pizza, pre-heat oven to 500 – 550 degrees. Form dough ball into 10” to 12” disk. Top with favorite toppings and cook until top is blistered and bottom is crisp, usually about 10 minutes.