Basic pizza dough

Instructions

1. Add the flour, water, and yeast to a bowl and mix to combine. Let it rest for 5-10 minutes
   
2. Add in the salt and mix it again to combine. Shape the dough into a ball and coat it with olive oil. Let it rest again until it triples in size, which typically takes 4 hours. If it’s winter, you need to keep the dough warm- it's recommended that you wrap it in a tea towel or blanket and keep it in a drought-free place for about 4 hours. If you're attempting this in summer, the dough will rise quickly due to the heat— you can leave it at room temperature for about one hour.
   
3. Once tripled in size, remove the dough from the bowl and then divide the dough into six even balls. With each ball, flatten it slightly with your palm and fold the edge into the centre, making a sort of mushroom shape. Turn it over so the seam is facing down, and tighten it into a ball.
   
4. When the dough balls are smooth, place the balls individually on a tray (sprinkle some flour on the tray before placing them), cover them loosely and refrigerate them for 24 hours so they can ferment.
   
5. After fermentation, take the dough balls out of the fridge and allow them to come to room temperature before using them to make your favourite pizza.