18-Hour Easy Pizza Dough

A wet, overnight dough for a light, airy crust.

Ingredients:

• 7 1/2 cups flour
• 4 tsp sea salt
• 1-2 tsp yeast
• 3 cups warm water, plus more as needed

Instructions:

1. Mix the dry ingredients. Whisk together the flour, salt, and yeast.
2. Add the water. Gradually add 3 cups of warm water, mixing gently with a wooden spoon or your hands. If the dough feels dry, add more water a little at a time. It should be very wet and sticky.
3. Let it rise. Form the dough into a wet, sticky ball. Cover with a breathable cloth and let rise at room temperature until bubbly and doubled, about 18 hours.
4. Divide the dough. Turn it onto a floured surface, gently shape it into a rectangle, and divide into 6 equal portions.
5. Shape and rest. Fold the corners of each portion inward, place seam-side down, and gently roll into a ball. Cover with plastic wrap and rest until soft and pliable, about 1 hour.
6. Bake. Bake on a fully preheated baking stone at 500°F or hotter, or in a pizza oven. A wetter dough produces better oven spring and a lighter crust than a dry dough.

Rebekah’s tip: Add water slowly. Flour and weather can change how much you need.