Zach’s Pizza Dough (makes two pizzas)

• 4-1/2 cups 00 flour 

• 2-1/2 cups water

• 1/2 tsp yeast

• 2 tsp kosher salt

Add everything together in a stand mixer, starting with the water. Mix for 5 minutes on low with the dough hook until everything is incorporated, then mix on high for about 10 minutes, or until the dough is smooth. Bulk-ferment for 2-3 hours, and divide the dough in half. Form each half into a smooth ball, and place into lightly oiled containers that can be tightly sealed. Allow to proof for another 2-3 hours, or until doubled in size. At this point, the dough can be lightly floured, and hand stretched or rolled out. If only one ball of dough is needed, the other can be stored in the refrigerator for up to a week.