3-Hour Pizza

Instructions

• In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and instant yeast. Start mixing on low speed. Stream in the olive oil and water and mix for 2 minutes, until the flour is incorporated.
• Increase the mixer speed to medium, and mix for 6–8 minutes more, until the dough is smooth and elastic.
• Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, cover with a kitchen towel, and let rest for 1½ hours.
• Turn the risen dough onto a clean surface and shape into a ball, pulling the edges round and tight across the surface of the dough ball. Return to the bowl, cover, and let rest for another 30 minutes.
• Preheat the oven to 425°F (220°C).
• Turn out the dough onto a lightly oiled surface. Divide the dough into 2 equal portions. Liberally grease a baking sheet with olive oil. Place a portion of dough on the pan and stretch to fit the baking sheet. Repeat with the remaining portion of dough, or reserve for a later use.
• Top the dough with the crushed tomatoes and mozzarella.
• Bake the pizza for 15–20 minutes, until the crust is golden brown and the cheese is melted and bubbly.
• Top the pizza with flaky salt and basil. Use scissors to cut the pizza, then serve.
• Enjoy!