Directions

• DoughAdd the water and yeast to a mixing bowl and stir to disperse yeast.
• Add all other ingredients. For the herbs, practically any mix will work. Some favorites include: basil and oregano, fennel and rosemary, or dill and garlic.
• Mix until thoroughly combined. At this stage, dough will feel overly wet and sticky but that’s okay. This will be solved during the lengthy fermentation.
• Cover your container with a lid or plastic wrap and place in a warm area to rise for 36 hours.
• CookingPreheat the oven to 500F. If using a pizza stone, place in the oven when you start preheating the oven.
• When ready to bake, turn the dough out onto a lightly floured surface and knead it a few times to yield a smooth dough ball.
• Begin to roll the dough out with a rolling pin, using more flour if you feel any stickiness. If it is too tight and springs back when rolled, let it relax for 5 minutes before continuing.
• Once you’ve reached the desired size, heavily sprinkle coarse cornmeal on top of a pizza peel. Then place the dough on top of the cornmeal. If you’re not using a peel and stone, use parchment paper on top of a sheet pan.
• Assemble the toppings with the dough on the peel. A good ingredient ratio is a couple Tbs of pizza sauce, a light sprinkle of one or two ingredients, and then a hefty portion of cheese. Any vegetables going on the pizza should be precooked.
• Bake for 1013 minutes, until cheese begins to brown and crust is firm and crispy to the touch.
• Allow to cool for a few minutes before cutting.