Pizza Margharita

• 3 1/2 cups lukewarm water*
• 1 tbsp granulated yeast
• 1 to 1 1/2 tbsp kosher salt
• 7 1/2 cups unbleached, all-purpose flour
• 1/3 cup tomato topping (Use sliced, garden-fresh tomatoes, Italian-style plum tomatoes straight from the can, or prepared tomato sauce, with or without seasonings.)
• Fresh mozzarella, cut into 1/2-inch chunks or slices
• 6 fresh basil leaves, whole, thinly slivered or torn
• Olive oil for drizzling over pizza
• Flour, cornmeal or parchment for pizza peel

1. Mixing and Storing the Dough
2. 1. Warm the Water Slightly. It should feel just a bit warmer than body temperature, about 100 degrees Fahrenheit. Using warm water will allow the dough to rise to the right point for storage in about 2 hours. You can use cold tap water and get a great final result, but the initial rise will take longer. (Some people prefer the flavor of slow-risen dough.)
3. 2. Add Yeast and Salt. Combine with the water in a 5-quart bowl or, preferably, a lidded (not airtight) plastic food container. Don't worry about getting the yeast and salt to dissolve completely.
4. 3. Measure and Mix In the Flour. Use the "scoop and sweep" method: Reach into the flour bin with your cup and scoop up a full measure all at once, then sweep it level with a knife. Mix in the flour with a wooden spoon, food processor with a dough attachment, stand mixer with a paddle, or a dough whisk. (See Pizza-Making Supplies: Build Your Arsenal for our favorite pizza-making products.) You may need to use wet hands to get the last bit of flour to incorporate, but do not knead the dough. You're finished with this step when everything is uniformly moistened and the dough is loose enough to conform to the container.
5. 4. Allow the Dough to Rise. Cover the dough with a lid (not airtight). Allow the dough to rise at room temperature until it begins to flatten on the top (approximately 2 hours, depending on the room's temperature and the initial water temperature). Do not punch down the dough. With our method, you're trying to retain as much gas in the dough as possible, and punching it down knocks out gas and will make your pizza dense.
6. 5. Refrigerate. After the dough has risen, refrigerate and use it over the next 2 weeks. The dough will develop tangy sourdough characteristics over that time. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature, so the first time you try our method, it's best to refrigerate the dough overnight

water, yeast, kosher salt, unbleached, tomato topping, fresh mozzarella, fresh basil, olive oil, flour

Taken from www.epicurious.com/recipes/member/views/pizza-margharita-52407141 (may not work)