Two nights before pizza night, mix all the ingredients in a stand mixer or a mixing bowl for approximately 5 minutes. The dough will likely be sticky to the touch after the initial mixing, this is ok

Place dough ball in a floured bowl and cover with a lid or plastic wrap. Rest at room temperature for 30 minutes.

At 30 minute intervals for the next two hours, stretch and fold the dough. To do this, put the dough on a floured surface. Grab a smaller part of the dough and pull upwards, stretching it from the larger, heavier portion of dough that is “stuck” to the counter. Then fold this stretch back into the dough. Rotate and repeat a number of times until all the dough has been stretched.

After 3-4 stretch sessions, put the dough in a bowl, cover with a lid or plastic wrap, and place in the fridge overnight.

The next morning, take the dough out, and divide into four 290g dough balls. Place these in individual containers with lids, or together in a wide pan that can be covered. Then place these dough balls back in the fridge to proof for 24-48 hours.

A few hours before pizza time, take the dough out of the fridge to warm to room temperature.

One at a time, shape each dough ball into a pizza crust, lay on a wooden pizza peel that has been dusted with flour or cornmeal.

Spread pizza sauce, cheese, and top with your favorite toppings.

If using a pizza oven, cook for 90 seconds, watching and turning every 30 seconds until crust starts to show dark brown spots. If using a conventional oven, cook at 500 degrees for 6 minutes(I like to use a preheated pizza stone or cast iron skillet but you can also use a pizza pan.). Remove pizza from oven and let cool briefly.

Slice and enjoy. Repeat steps 7-10 with remaining three dough balls.