Baking Steel Margherita Pizza

Whisk All-Purpose Flour (7 1/2 cups), Fine Sea Salt (1 1/3 Tbsp), and Active Dry Yeast (1/2 tsp) in a medium bowl.

Add Water (3 cups) and stir until well incorporated. Add more water if necessary, a tablespoon at a time — the dough should not be stiff.

Cover with plastic wrap and let the dough rise at room temperature in a draft-free area until the surface is covered with tiny bubbles and the dough has more than doubled in size, about 18 hours.

Transfer the dough to a floured work surface. Gently shape it into a rough ball. Divide into 6 equal portions. Working with 1 portion at a time, quickly shape into a ball. Dust dough with flour then set aside on a work surface or a floured baking sheet. Repeat with remaining portions.

Let the dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Proceed with a recipe or transfer each to a plastic quart container, cover, and store in the fridge (or wrap each dough ball separately in plastic wrap and store in the fridge).

Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface.

Place a Baking Steel or pizza stone in the top third of the oven and preheat the oven to its hottest setting, 550 degrees F (290 degrees C).

Gently shape dough into a 10–12 inch disk handling it as minimally as possible. Transfer dough disk to parchment-lined peel.

Spoon Tomato Sauce (2 cups) in a light layer over the dough's surface.

Top with a light layer of Fresh Mozzarella Cheese Ball (to taste). Drizzle with Olive Oil (to taste). Sprinkle with Sea Salt (to taste). Shimmy topped dough parchment paper and all onto preheated Steel. Bake for about 5 minutes or until blistered at the edges, bubbling all over.

Remove pizza from oven using your peel — a pair of tongs might help, too. Transfer pizza to cutting board.

Throw some Fresh Basil (to taste) on top. Cut and serve.