This pizza dough can be ready to use in just one hour! Alternatively, for a more complex flavor from natural fermentation, let it rest in the fridge for 2-3 days. The recipe notes that both same-day and aged dough yield great results.
1. Combine flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
2. Knead the dough by pushing with the base of your palm, then reforming it into a ball. Knead for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Or: use your stand mixer starting on medium-low speed, knead for 8 minutes.
3. Divide the dough into 3-6 equal pieces (depending on how many pizzas you want to make). Using floured hands, shape each half into a ball. Set each ball on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover with a damp towel and allow them to rise until doubled in size, 45 minutes to 1 hour.
4. The dough can be used immediately. However for the BEST flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days.
5. If you’re using the dough after refrigerating: The day of serving, remove the dough from containers, and place on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
