This pizza dough recipe is pretty exacting, so it is best to weigh the flour. If you can’t weigh it, then use about 5cups.
1teaspoonactive dry yeast
2cups room temperature water
22½ounces (about 5cups) bread flour
Combine salt, yeast, and water in a mixing bowl. Stir and let sit for 5 minutes to make sure yeast is active (it should foam).
Stir in flour and mix until the dough forms a loose ball. Let rest for 5 minutes and then continue to mix. You can either mix with a stand mixer (dough hook on low) or with your hands. If you use your hands, dip one in water and vigorously work the dough until it’s soft but not sticky.
When dough is smooth and soft (about 8 minutes of mixing or kneading), divide dough into five balls and coat with olive oil. Let the dough sit at room temperature for 30 minutes, then store in a large plastic bag in the fridge for at least 4 hours, or overnight. Remove dough at least 1 hour before making pizza.