3 Hour Pizza

In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, instant yeast. Start mixing on low speed. Stream in the olive oil and water and mix for 2 minutes, until the flour is incorporated.

Increase speed to medium, and mix for 6–8 minutes more, until the dough is smooth and elastic.

Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, cover with a kitchen towel, and let rest for 1½ hours.

Turn the risen dough onto a clean surface and shape into a ball, pulling the edges round and tight across the surface of the dough ball. Return to the bowl, cover, and let rest for another 30 minutes.

Preheat the oven to 425°F (220°C).

Drizzle the surface with oil and turn out the dough. Divide the dough into 2 equal portions. Liberally grease a baking sheet with olive oil. Place a portion of dough on the pan and stretch to fit the baking sheet. Repeat with the remaining portion of dough, or reserve for a later use.

Top the dough with the crushed tomatoes and mozzarella.

Bake the pizza for 15–20 minutes, until the crust is golden brown and the cheese is melted and bubbly.

Top the pizza with flaky salt and basil.

Use scissors to cut, then serve.

Enjoy!