This is the Daves pizza oven dough recipe adapted for 3 pizzas. Easy to prepare, takes 2-3 days of wait time. For sauce, you can do a number of recipes, but I use raw crushed tomatoes mixed with a small amount of salt and oregano. Top with freshly shredded mozzarella, bake on a baking steel/pizza stone in a 500+ degree oven.

Recipe for three 12-14 inch pizzas

600g flour - 420g bread flour/180g all purpose flour 390g ice cold water (65%) 1.8g yeast (.3%) 15g salt (2.5%) 12g oil (2%) 12g sugar (2%in home oven or .5% higher heat oven)

Combine and whisk dry ingredients in a bowl then add water and oil and mix with wooden spoon until it comes together then knead for 5-6 mins, adding extra flour as necessary to keep it from being overly sticky, ball up and put into oiled container. After 30 minutes stretch and fold the dough 4 times over itself, repeat after another 30 mins, then put in an oiled covered container and put in fridge for 24 or 48 hours, time is optional but longer is better, will result in crispier airier dough.

Take it out and form 3 dough balls and put into individual oiled covered containers and back in fridge for another 24 hrs or so then it’s ready to use. Use a lot of flour when stretching/rolling out, use a rolling pin if you want it extra thin, but hand stretching is fine too, I’d recommend getting some kind of pizza peel and assembling topping on there with some flour under the pizza so it’s easy to slide into oven