7 1/2 cups all-purpose flour
4 tsp. fine sea salt
1/2 tsp. dry active yeast
Whisk flour, salt, and yeast in a large bowl. Gradually stir in 3 cups water and mix dough gently into a rough ball. Transfer to a clean bowl and cover with cling wrap, leaving the dough to double in size, about 18 hours.
Transfer dough to a floured surface and divide into six equal portions. Working with one portion at a time, gather 4 corners to centre to create 4 folds. Turn seam side down and mold gently into a ball. Dust with flour and set aside, repeat with remaining portions.
Let dough rest, covered with a damp kitchen towel or plastic wrap for about an hour.
Arrange dough disk on baking sheet; top with desired toppings. Bake until bottom of crust is crisp and top is blistered, about 10-15 minutes. Repeat with remaining pizzas. Cool for five minutes and then EAT. All six pizzas. Just kidding. But you totally can if you want.
As for toppings? Indulge your inner creativity and go wild. I tried a salami, feta cheese, mushroom and gherkin pizza. Another was a cheddar, mushroom, olive and bacon pizza. Really, anything goes with this crust!
Much love, Vivi