An authentic NY Pizzeria recipe. Makes a delicious crispy airy yeasty crust. Use only All Trumps Bromated Flour, Olive oil and NonIodized sea salt.

Proof yeast with just a drip of local honey. Add Flour Last.Work it hard. Push roll spread smash roll... etc... You become the industrial dough mixing machine. lol.

Let stand around 50°F for around 12 hours. Punch down, roll around and let stand another 12 hours or so. Ready to use, but best after another 12 to 24 hours. Keep refrigerated or freeze.