The Dough

by Recipes by Nick and Sarah Waldman


  • 4 cups unbleached all-purpose flour (or “00” Caputo, harder to find on island, but easy to order)
  • 1⁄4 teaspoon active dry yeast
  • 2 teaspoons fine sea salt
  • 2 cups water

In a large mixing bowl, whisk together flour, yeast and salt. Gradually add water and mix with a wooden spoon. If the dough is still dry in spots, add water, a tablespoon at a time, until it forms a rough ball. Knead for about a minute on a clean work-surface, transfer to a new, large bowl, cover with plastic-wrap, and let sit on the counter for 18-24 hours.

When you uncover the dough it should have doubled in size and be covered in small bubbles. (You can also continue to cold ferment it in the refrigerator for up to three days before portioning; the longer fermentation results in a slightly tangy, lighter dough – the difference is slight.)

About an hour before cooking, portion the dough into four balls (tuck the four corners under to make round) and store in an air-tight container or on a sheet tray covered with plastic wrap. (This allows the dough to settle and makes for easier forming when it’s time to assemble the pizza.) If the dough is coming out of the refrigerator, do this closer to three hours before cooking so it can completely come to room temperature.

Yield: 4 dough balls