1 1/2 Cups warm water
1/4 tsp instant yeast
1 1/2 tsp salt
1 tsp sugar
3 1/2 cups flour
sauce, shredded cheese, toppings
In a medium bowl, stir together the water, yeast, salt, sugar and most of the flour. Stir to make a soft dough, adding additional flour to have a rough mass. Cover with plastic wrap and refrigerate 12 to 18 hours.
Divide the dough into 3 extra portions. On a floured board, shape each portion into a ball. Cover and let rest until you are ready to bake (1-3 hours).
Preheat the oven to 475 F. Using your fingertips, gently spread each dough ball on a floured board until it's 9 inches in diameter, then transfer to a cast-iron pan or onto a baking sheet lined with parchment paper that's been lightly brushed with olive oil. Spread about 3 to 6 TBSP of sauce on each pizza and then add preferred toppings.
Bake 9-12 minutes until the crust is browned and the cheese is sizzling.
Makes 3 (9-inch) pizzas
(Thinner pizzas get baked quick and hot at 475 F for 8-12 minutes;
thicker, chewy pizzas appreciate a lower oven temperature of 450 F for 14-16 minutes.
Breadier, bakery-style pizza, usually served in squares, not wedges, needs moderate heat, 375 F, and more time, 25-30 minutes.)
