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1
Lightly dust a large bowl with flour.
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2
In a small bowl, whisk the yeast with 1/4 cup of the water and let stand until foamy, about 5 minutes.
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3
In a stand mixer fitted with the dough hook, combine the 1 3/4 pounds of flour with the yeast mixture and the remaining 1 3/4 cups of water and mix at low speed for 1 minute.
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4
Increase the speed to medium and mix until all of the flour is incorporated, about 4 minutes.
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5
Add the salt and mix at medium speed until a soft, smooth dough forms, about 5 minutes longer.
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6
Scrape the dough out onto a lightly floured work surface and form it into a large ball.
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7
Transfer the dough to the prepared bowl and cover the bowl securely with plastic wrap so that its airtight.
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8
Let the dough stand in a warm place until it has doubled in bulk, about 8 hours.
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9
Refrigerate the dough for at least 8 hours or overnight.
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10
Let the pizza dough return to room temperature in the bowl, about 2 hours.
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11
Lightly dust 2 large baking sheets with flour.
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12
Scrape the dough out onto a lightly floured work surface and punch it down.
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13
Using a sharp knife, cut the dough into 5 even pieces.
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14
Form the pieces into balls and transfer them to the prepared baking sheets.
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15
Using the tip of a paring knife, gently pop any air bubbles on the surface of each ball.
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16
Securely cover the dough balls by sliding each baking sheet into a clean 13-gallon plastic kitchen bag and tying them closed.
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17
Let the dough stand in a warm place until it has a little more than doubled in bulk, about 8 hours.
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18
Refrigerate the dough for at least 8 hours or overnight.
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19
Set a pizza stone on a rack in the top third of the oven.
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20
Preheat the oven to 500 for at least 45 minutes.
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21
Meanwhile, remove the baking sheets from the refrigerator and let the dough stand for 20 minutes.
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22
Working on a floured surface and using your fingers, press and stretch a dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge.
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23
Transfer the dough to a lightly floured pizza peel.
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24
Add toppings to the dough as desired, making sure to leave a 1-inch border around the edge.
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25
Turn the oven to broil for 5 minutes, then return it to 500.
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26
Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible.
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27
Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
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28
Repeat with the remaining pizza dough and toppings.
