• 2 1/4 cups room temperature water
• 1 Tsp Dry Active Yeast
• 6 1/2 cups flour (AP or Tipo 00 if you wanna go legit)
• 1 1/2 tbsp salt
• Olive oil

DIRECTIONS

1. In a medium bowl, combine the water, yeast and a half cup of flour. Give that yeast something to eat! Let yeast bloom for 10 minutes.
2. Work flour and salt slowly into the bowl, creating the initial dough. Make sure there's no dry flour before rubbing with thin layer of Olive oil. 
3. Let dough rise at room temp for 8 hours.
4. Punch down the risen dough and throw dough on lightly floured surface. Knead large ball for 3 minutes, then return to bowl and rub in more Olive oil. Place in fridge overnight.
5. Remove bowl from fridge after its snooze. Cut the dough into 6 pieces. Work these pieces into doughballs on a lightly floured surface. Place doughballs in an airtight container and place in fridge for 2-3 days to ferment.
6. On the day of cooking, take the dough out 4 hours before cooking to ensure some of the softest most delicious pizzas you'll ever have.
7. Roll out your pizza and the rest is up to you!