active dry yeast
Mix all the ingredients in a large bowl to make a sticky dough. Cover with plastic wrap or put it into a plastic bag and keep it in the refrigerator for 1-3 days.
About an hour before you’re ready to eat, turn the oven as high as it will go, preferably 500°F.
Put your pizza stone / cast-iron pan in it and let it get good and hot for 1 hour.
Right before you’re ready to bake, divide the dough in two and roll one half out on a lightly floured pizza peel (or shape it by tossing in the air if you can!)
Feel free to add any vegetables of your choice on top of sauce and cheese
Put your toppings on it, slide it onto the hot stone, and bake for about 10 minutes. Repeat with the remaining dough