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In a large mixing bowl, combine the bread flour, cornmeal, instant yeast, salt, and granulated sugar. Whisk together until well combined.

Pour the 90°F water and 3 1/4 tablespoons of olive oil into the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms and most of the flour is incorporated.

Transfer the dough to a clean, lightly floured countertop. Knead lightly for about 5 minutes until all the flour and water are fully incorporated into a cohesive, slightly sticky dough. It doesn't need to be perfectly smooth at this stage.

Place the dough back into the mixing bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes.

After the rest, transfer the dough back to the lightly floured countertop and knead for another 2 minutes until it becomes smoother and more elastic.

Lightly grease three airtight containers with olive oil. Divide the dough into three equal portions. Shape each portion into a tight ball by pulling the edges underneath and pinching the seam to create surface tension.

Place each dough ball into a greased container, cover tightly, and refrigerate for 1 to 2 days for a cold fermentation. This 'curing process' develops an amazing texture and flavor.

The day you plan to make pizza, remove the dough balls from the refrigerator and let them sit on the counter for at least 1 hour to come to room temperature.

Lightly flour your hands and a clean work surface. Take one dough ball and gently press it out completely to the edges to form a rough circle. Then, use a rolling pin to further flatten the dough into a very thin, circular shape (14-16 inches in diameter), adding flour as needed to prevent sticking. Repeat for remaining dough balls.

Using a fork or a pizza docking tool, poke numerous holes across the entire surface of each rolled-out dough. This prevents large bubbles from forming during baking.

Place a sheet of parchment paper on a pizza pan or baking sheet. Lay one rolled-out and docked dough on the parchment paper. If preparing multiple doughs for later use, place another sheet of parchment paper on top of the first dough, then another rolled-out dough, and so on. Store these stacked doughs in the fridge overnight or until ready to bake.


In a large mixing bowl, combine the bread flour, cornmeal, instant yeast, salt, and granulated sugar. Whisk together until well combined.

Pour the 90°F water and 3 1/4 tablespoons of olive oil into the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms and most of the flour is incorporated.

Transfer the dough to a clean, lightly floured countertop. Knead lightly for about 5 minutes until all the flour and water are fully incorporated into a cohesive, slightly sticky dough. It doesn't need to be perfectly smooth at this stage.

Place the dough back into the mixing bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes.

After the rest, transfer the dough back to the lightly floured countertop and knead for another 2 minutes until it becomes smoother and more elastic.

Lightly grease three airtight containers with olive oil. Divide the dough into three equal portions. Shape each portion into a tight ball by pulling the edges underneath and pinching the seam to create surface tension.

Place each dough ball into a greased container, cover tightly, and refrigerate for 1 to 2 days for a cold fermentation. This 'curing process' develops an amazing texture and flavor.

The day you plan to make pizza, remove the dough balls from the refrigerator and let them sit on the counter for at least 1 hour to come to room temperature.

Lightly flour your hands and a clean work surface. Take one dough ball and gently press it out completely to the edges to form a rough circle. Then, use a rolling pin to further flatten the dough into a very thin, circular shape (14-16 inches in diameter), adding flour as needed to prevent sticking. Repeat for remaining dough balls.

Using a fork or a pizza docking tool, poke numerous holes across the entire surface of each rolled-out dough. This prevents large bubbles from forming during baking.

Place a sheet of parchment paper on a pizza pan or baking sheet. Lay one rolled-out and docked dough on the parchment paper. If preparing multiple doughs for later use, place another sheet of parchment paper on top of the first dough, then another rolled-out dough, and so on. Store these stacked doughs in the fridge overnight or until ready to bake.
