Makes five 12 inch pizza crusts.
*Note: the dough has to rise overnight (12-14 hours) and is best when consumed 1-14 days after rising. The rich flavor develops during the long fermentation process. The dough may be used for pizza, foccacia or Italian bread. Brian weighs his ingredients on a food scale because weight is constant. When measuring flour, for instance, cup volume can vary, depending on how firmly the flour is packed. However, cup equivalents are given here, in case you cannot weigh the ingredients. Brian uses bakery flour, which he buys in 50-pound bags, but also recommends King Arthur all-purpose unbleached flour. He does not recommend bread flour for this recipe.