The best pizza I've made so far in my home kitchen! Slightly adapted from Ken Forkish's Book - The Elements of Pizza. You start the dough first thing in the morning and it's ready by dinner time! Definitely need a pizza steel for the best outcome as it will mimic the high heat of a commercial pizza oven so your pizza cooks quickly with the beautiful crusty bubbles :)
In the morning when you get up:
Heat 2 cups of water in a large measuring glass in the microwave for 30-45 seconds until it reaches 90-95 degrees fahrenheit.
Put medium/large bowl on food scale and tare and add the following (zero the scale after each addition)
1/8 teaspoon dry active yeast
15 grams salt
1 tablespoon olive oil + the warmed water up to 350 grams total liquid
Stir until yeast and salt are dissolved. Tare the scale.
Add 500 grams all-purpose flour and mix with a danish whisk or your hands just until it forms a shaggy dough. Cover and let rest for 20 minutes. Knead on floured counter for 30 seconds to 1 minute until it comes together and is smooth. Let rest, covered, for 1.5-2 hours at room temp (72-80 degrees).
My Video Tutorials for Shaping and Transferring the Pizza Dough Here!
Divide the dough into 3-4 parts and shape them by tugging and pulling out a piece of the ball and folding it toward the center, repeat 5-10 times (turning each time until you start to feel resistance. Slide ball on an unfloured section of counter in cupped hands towards you 4-5 times to make it even more taught on the surface. Let the dough balls sit covered on a floured surface for approximately 6-8 hours (at 72-80 degrees room temp).
Heat your pizza baking steel at 500-550 degrees (the highest your oven will go) in the middle of your oven for at least 45 minutes.
Form pizzas on a floured wooden peel and transfer to the steel by carefully shaking/sliding it off. Pizzas should cook in 5-6 minutes. Remove pizza with a metal peel. Brush crust with melted butter and serve immediately.
