Pizza Dough

• 1 1/2 cups warm water, 100 to 110 degrees F, plus extra if needed
• 1 (1/4 oz) packet active dry yeast
• 5 cups all-purpose flour, plus extra as needed
• 1 1/2 teaspoons fine sea salt
• olive oil, for drizzling

Preparation

1 Put the water in a small bowl. Add the yeast and stir until dissolved.

2 In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tbsp at a time. If the dough is too sticky, add extra flour, 1 tbsp at a time.

3 Transfer the dough to a floured area. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 mins. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap. 

4 Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.

5 Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap and let rest for 1 hour. Remove the dough and wrap in plastic.

6 Refrigerate for up to 1 day.