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1
Combine the flour, salt, sugar, and yeast in a large bowl.
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2
Whisk them together to thoroughly blend the yeast into the flour.
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3
Pour in the water and stir with a rubber spatula or wooden spoon until the water is absorbed and there are no lumps.
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4
Cover the bowl with plastic wrap and let rise at room temperature for 4 hours.
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5
The dough will rise to approximately one and a half times its initial volume.
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6
Using a rubber spatula, gently loosen the dough from the bowl.
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7
Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough.
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8
Fold that side of the dough into the center and press down gently so the dough adheres to itself.
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9
Give the bowl a quarter turn and repeat the folding process.
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10
Do this two more times.
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11
After the fourth fold, flip over the dough so the seams are on the bottom.
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12
Cover the bowl with plastic wrap and let it rise at room temperature for 3 to 4 hours until you are ready to make pizza.
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13
The dough will double in volume during this time.
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14
Alternatively, after the first rising you can refrigerate the dough.
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15
Gently deflate the dough once it has chilled and then you can leave it in the refrigerator overnight to use the next day.
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16
Let it come to room temperature for at least 1 hour before using.
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17
To freeze dough, rub it lightly with olive oil, wrap it securely in plastic, and put it in a zip-top bag in the freezer after the first rise.
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18
Defrost your dough in the refrigerator overnight and pull it out a few hours before you want to use it.
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19
Fold the dough and give it the second rising period before making your pizza.
