Prep time:
15 to 19 hours, including time when dough needs to rise, so definitely a day in advance kind of recipe

Makes 6-15 inch pizzas, serves 8 to 10 people

(Dough can be wrapped with plastic wrap and refrigerated for three days or placed in freezer for up to two months.)

Ingredients:
7 1/2 cups of all purpose flour
1 packet of active dry yeast
4 tsp salt
3 cups water, doesnʼt have to be tepid

Directions:
Mix throughly all dry ingredients in a large bowl: flour, salt, and active dry yeast. After mixing, add one cup of water at a time and stir each cup well. Once three cups of water are mixed. Flour counter space and knead dough quickly and then place in a clean bowl. Cover with a damp cloth or plastic wrap and set aside in a draft free area and preferably a 70 degree room temp. However do not worry about the temperature too much. The dough will rise regardless. It may take longer than expected. The rising takes from 15 to 18 hours. Make a day in advance. After the rising, pat down and place dough on a floured surface. Roll dough into a rectangle about 3/4 inch high. Cut using a chefʼs knife into six squares. Tuck corners in of each square and make into a ball. Lightly flour each ball and place on floured cookie sheet. Lay plastic wrap over all six balls. Let rise for an hour until dough feels pliable.

Use immediately or wrap in plastic wrap and refrigerate or freeze. If refrigerating take out and place on floured surface and place plastic wrap over dough and let it rest for two to three hours. If freezing, let thaw in refrigerator overnight and then let set out as per refrigerated dough instructions.