Thin Crust Pizza Dough and Pizza

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Directions

• Mix the flour, salt, and yeast together in a container with a sealing lid. Add the water and mix to form a shaggy dough. Cover with the lid, and allow to rise at room temperature for 10-12 hours. The dough should be wet and bubbly after this rise.
• Gently deflate the dough. Split the dough into four sections and place into four quart-sized food containers with lids. Refrigerate for at least 24 hours and up to 4 days.
• Remove dough from the refrigerator. Allow to come to room temperature in sealed container. Depending on the temperature, this will take 1-2 hours.
• When you have 30 minutes left, turn your grill to high heat (preferred) or your oven to 500º F. If using the grill, place a pizza stone on the grill. If using the oven, place a pizza stone on the lower middle rack. Allow to heat for 30 minutes so that the stone reads at least 500º F with a laser thermometer. If using a pizza oven, preheat for 15 minutes to at least 850º F.
• When you have about 5-10 minutes of heating left, start to prepare the dough. Prepare one crust at a time.
• Sprinkle flour, semolina, or cornmeal on a large pizza peel. Set aside.
• Generously flour the counter. Gently peel the dough from one of the four containers and place it on the floured counter. Turn the dough around in the flour until it is completely covered in flour. Press the dough down to squeeze out excess air bubbles, adding additional flour as necessary. You want the dough to always have a generous coating of flour on both sides.
• Stretch and roll the dough out in a thin circle, to about 12 inches diameter. Place it on a pizza peel and put toppings on. Do not put too many toppings on, as this will weigh the pizza down.
• Transfer the pizza to the pizza stone in the grill, oven, or pizza oven. If using a grill, close the grill. Cook until brown on the bottom, and bubbling on top, about 5 minutes on the grill, 6 minutes in the oven, or 2 minutes in a pizza oven.