DAY 1 : Yeast Fermentation

• In a mixing bowl, combine water, flour, yeast, and honey. Stir well until smooth.
• Keep in an airtight container to prevent drying out.
• Let it sit at room temperature until it doubles in size and becomes bubbly.
• Once doubled, transfer the mixture to the fridge and let it ferment overnight (or for at least 24 hours).

Day 2 : Making the dough

• Take the fermented mixture out of the fridge and pour it into a large mixing bowl.
• Add the water, then gradually mix in the flour and salt until the dough starts to come together.
• Knead the dough just until it becomes smooth. It will be sticky at first, but don’t add more flour—just keep kneading until it comes together.
• Lightly oil a bowl and place the dough inside. Cover it well so it doesn’t dry out.
• Immediately transfer the covered dough to the fridge for bulk fermentation. Let it rise and ferment overnight.

Day 3 : Shaping and Baking the Dough

• Remove the dough from the fridge.
• Divide it into two portions. If you’re only making one pizza, put the second portion back in the fridge—it will last up to 5 days.
• Take the portion you’ll be using and let it rise at room temperature before shaping.

Preheating the Oven:

• Preheat your oven to 250°C (480°F)—a super-hot oven is key to a crispy crust.
• Flip an oven tray upside down and generously dust the back of it with cornmeal. This step is very important because it prevents sticking and ensures a crisp crust.

Shaping the Pizza:

• Dust the dough generously with cornmeal.
• Place it directly onto the oven tray you will bake it on
• Do not use a rolling pin, Instead, stretch it by hand, pulling it outwards to create a thin, even crust.

Stretch it as much as possible. If you leave it too thick, the pizza will be more bready than crispy. Aim for about ½ inch thickness for a thin crust.

Topping & Baking:

• Prepare the tomato sauce:
• Mix tomato sauce or tomato puree with a little cumin, parsley flakes, ketchup and salt.
• Spread the sauce evenly over the stretched dough.
• Top with mozzarella cheese. (For a Margherita pizza, stop here, but feel free to add your favorite toppings.)
• Place the pizza on the lower rack of the oven—almost at the bottom—so that the base gets extra crispy.
• Bake for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly.

Final Steps: Slice & Enjoy!

• Once your pizza is done, slice it up with a pizza cutter and serve hot. The result? A beautifully crispy, flavorful crust that tastes like it came straight out of a pizzeria.
• Enjoy your homemade pizza!