Perfect Pizza Margherita

Letting the dough rest in the refrigerator overnight results in a chewy crust with a slight tang. Letting it sit for up to three days adds even more texture and complexity. Dough 1 envelope active dry yeast 2 cups warm water (90 to 105 degrees) 1/2 tsp sugar 4 cups all-purpose flour, plus more for … Continue reading Perfect Pizza Margherita