Step 1

Whisk the flour, yeast and salt together in a large bowl.

Step 2

Add the cold water and olive oil and stir to combine.

Step 3

Turn the dough out onto a counter, and knead for about three minutes. Allow the dough to rest for 15 minutes.

Step 4

Knead for another 3 minutes and then cut the dough in half. Shape each piece into a ball pulling the ball toward you to develop a bit of surface tension.

Step 5

Rub a small amount of olive oil on each ball then transfer each to a small container or plastic sandwich bag. Refrigerate overnight. The dough can be used after the overnight rest and kept up to three days.

Step 6

A couple hours before you’re ready to make pizza, bring the dough to room temperature, this usually takes about 2 hours. I look for bubbles and loftiness in the dough.

Step 7

Shape your pizza dough (I talk through all my favorite tips up above), sauce, and arrange your toppings.

Step 8

Bake in the hottest oven you have, preferably on a pizza stone. If you’re using a home oven 450F and a pizza stone will get you impressive results.