Combine all ingredients in a container big enough for it to double in size preferably with a lid but you don’t want the container to be airtight. Allow to rise uncovered until collapses about 2 hours. Refrigerate until ready to use.

For large pizza I cut this into 4 chunks, form balls and roll out thin.

After rolling out the dough I put each crust on a piece of parchment paper and add toppings and cook at 425 F for 15- 20 minutes (until crust looks cooked). Drizzle with any other extra topping you want.