Whisk flour, salt, and yeast inside a medium bowl. While stirring having a wooden spoon, progressively add 3 cups water stir until well incorporated. Mix dough lightly together with your hands to create it together and form right into a rough ball. Transfer to some large clean bowl. Cover with plastic wrap and let dough rise at 70 degrees (about 72°) inside a draft-free area until surface is included with small bubbles and dough has greater than bending in dimensions, about 18 hrs (time will be different with respect to the temperature within the room).
Transfer dough to some floured work surface. Lightly shape right into a rough rectangle. Divide into 6 equal portions. Dealing with 1 portion at any given time, gather 4 corners to center to produce 4 folds. Turn seam side lower and mold lightly right into a ball. Dust dough with flour put aside on work surface or perhaps a floured baking sheet. Repeat with remaining portions.
Let dough rest, engrossed in plastic wrap or perhaps a moist kitchen towel, until soft and pliable, about one hour.
DO AHEAD: Can be created three days ahead. Wrap each dough ball individually in plastic wrap and chill. Unwrap and let rest at 70 degrees on the gently floured work surface, engrossed in plastic wrap, for 2–3 hrs before shaping.
To help make the Pizzas
Over the past hour of dough's resting, prepare oven: If utilizing a pizza stone, arrange a rack in upper third of oven and put stone on rack preheat oven to the hottest setting, 500°–550°, for one hour. If utilizing a baking sheet, arrange a rack in middle of oven and preheat to the hottest setting, 500°–550°. (You don't need to preheat the baking sheet.)
Dealing with 1 dough ball at any given time, dust dough generously with flour and put on the floured work surface. Lightly shape dough right into a 10"–12" disk.
If Using Pizza Stone
When prepared to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet gently with flour. Place dough disk on prepared peel and top with preferred toppings.
Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating midway, until bottom of crust is crisp and top is blistered, 5–7 minutes.
Using peel, transfer to some work surface to slice. Repeat, allowing pizza stone to reheat under broiler for five minutes between pizzas.
If Utilizing a Baking Sheet
Arrange dough disk on baking sheet top with preferred toppings. Bake pizza until bottom of crust is crisp and top is blistered, about ten minutes. Transfer to some work surface to slice. Repeat with remaining pizzas.
- Recipe by Jim Lahey
- Photograph by Tara Donne