Pizza crust!

I had a few requests for this recipe over New Years, and completely forgot to put it up! Sorry, guys! I also stole this picture from Joellyn, because I keep forgetting to take any myself. Maybe next time I'll get some 'process' shots.

Overnight Pizza Dough
4 c. flour (I often put in about 1/2 c whole wheat or rye)
1 tsp. yeast
2 c. water (may need a bit more in the winter)
2 tbsp. olive oil
1 tsp. salt

Mix the flour with yeast and enough water to make a slightly wet, lumpy dough (like really thick pancake batter) in a large bowl. You can also use the bowl on your stand mixer for this! Put this dough in the fridge and let it sit for 10-15 minutes. Take out of the fridge and mix in the olive oil and salt. Knead, adding a little extra flour as necessary, until dough is soft and elastic, about 5 minutes. Dough should still be pretty sticky at this point. Put the dough in a covered container that is about twice as big as the dough ball (it will rise quite a bit, and may push the lid off a too-small container). Let sit in the fridge overnight or for up to three days. Tear off chunks of dough as needed, roll out, top and bake! I usually make one batch of dough into three or four pizzas.

To bake:
If you have a pizza stone, put it in your cold oven to preheat. Turn the oven up as high as it will go and let it heat for a good long time (at least 1/2 hour, but longer is better). Take your dough out at the same time and pat it out into a circle on a floured surface. The dough will roll out more easily if you let it warm up a bit first. You can make the pizza thick or really thin, depending on how you like it and how long you want to bake it for. Let the dough rise while the oven heats up. Transfer the dough to a piece of parchment paper or coat the bottom of the crust liberally with cornmeal. Top it with your favorite pizza stuff. Baking time depends on your oven and baking situation, but it's usually 6-10 minutes for me. I usually take the pizza out when the cheese in the center is just starting to brown. Enjoy!

You can keep the rest of the dough in the fridge for up to three days, but after that it starts to go a little funky. You can also pat the dough out into 6-inch circles, freeze them on a sheet pan, and then throw them in a freezer bag or sealed container. They will thaw overnight in the fridge or in 2-3 hours on the counter. Bake as usual.