This is by far my favourite recipe for pizza dough from Southern Italy, it yields a very rustic pizza with crust that is lightly crisp! My grandmother made this with me growing up and it is truly outstanding, stretches perfectly for a great dough every time. So many good memories making this with her!
1&1/2 cups warm water, 100 to 110 degrees F, plus extra as needed
1 (1/4-ounce) packet active dry yeast
5 cups all purpose flour, plus extra as needed
1&1/2 tsp fine sea salt
Olive oil for drizzling
1. Put the water in a small bowl. Add the yeast and stir until dissolved.
2. In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time.
3. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Coat the inside of a bowl with olive oil and place the dough inside. Cover loosely with plastic wrap. Set the dough in a warm space for approximately 2 hours, or until the dough has doubled in size.
4. Push down the dough to deflate in the center and cut it into 3 seperate pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.