DAY ONE

Place all dough ingredients into the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed for 10 minutes until the dough is smooth and elastic.

** If you are using instant yeast, bloom the yeast in a small amount of water to activate before using.

Remove the dough from the mixer bowl and place into a large bowl. Cover the bowl with plastic wrap and set aside at room temperature to proof for 90 minutes to two hours, until it has doubled in size.

After 90 minutes, place the bowl into the refrigerator overnight, an overnight fermentation creating the signature crust.

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DAY TWO

Three hours before baking time, remove the bowl from the refrigerator and leave at room temperature for two hours. After two hours, take the dough out of the bowl onto a lightly floured work surface.

Gently deflate the dough and round out with your fingers. Cover the dough with a clean kitchen towel and let the dough rest for 15 minutes. Continue to shape the dough to a large circle. If the dough bounces back, let it rest again.

Prepare a sheet of parchment paper sprinkled with semolina. Preheat the oven to 500F (260C). If you have a pizza stone, place it inside the oven during pre-heating.

Once you have a large circle shape, place the dough onto the semolina. Top the pizza with toppings of choice, traditionally San Marzano tomatoes and mozzarella.

Bake the pizza for 12 – 14 minutes, rotating halfway through, until the base and edges are crispy and deep golden brown.

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