Ingredients

• 3 cup bread flour
• 2 cup water
• 2 teaspoon salt
• 0.5 teaspoon instant dry yeast
• 1 tablespoon olive oil

Steps

1. In a stand mixer bowl, combine bread flour, salt, and instant dry yeast. Mix on low speed with the dough hook for about 1 minute until ingredients are evenly distributed.
2. Add cool water to the dry ingredients and mix on low speed for 3 minutes until all flour is hydrated and a shaggy dough forms.
3. Let the dough rest for 10 minutes (autolyse) to allow full flour hydration before kneading.
4. Add olive oil to the dough and mix on low speed for 1 minute to incorporate, then increase to medium speed and knead for 6 minutes until the dough is smooth and elastic.
5. Turn dough out onto a lightly oiled surface and perform a series of stretch-and-folds: grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat 4 times total. This builds strength without additional kneading.
6. Form the dough into a tight ball by pulling the edges toward the center and rolling it toward you on the work surface. Place in a lightly oiled bowl, seam side down.
7. Cover the bowl with plastic wrap and allow the dough to bulk ferment at room temperature (68–72°F) for 18–24 hours. The dough should roughly double in size and show some bubbles on the surface.
8. Turn the dough out onto a lightly floured surface and gently divide into 4 equal pieces using a dough scraper (do not use a knife, which tears the gluten).
9. Shape each piece into a tight ball by pulling the edges to the center and sealing. Place each ball seam side down on a lightly oiled surface, leaving 2 inches of space between them.
10. Cover the balls with plastic wrap and let them rest at room temperature for 1–2 hours before shaping into pizzas, or refrigerate overnight for up to 3 days for even better flavor development.