Overnight Pizza Dough

From Bon Appetit:

Sponge:

1 c lukewarm water (110 – 115 degrees)

1 envelope dry active yeast, divided

1 c all purpose flour, divided

Dough

1 1/2 c lukewarm water

2 tsp sea salt

1 envelope dry active yeast

6 c all purpose flour

Olive oil

Cornmeal

Sauces and toppings

Sponge: Place 1 c water in large bowl of mixer. Sprinkle 1 tsp yeast and 1/4 tsp flour over water. Let stand until yeast dissolves and mixture looks spongy, about 4 minutes. Add remaining flour and whisk until smooth; scrape down sides of bowl. Cover bowl with plastic wrap. Let sponge rest at room temperature overnight (about 12 hours; sponge will look bubbly).

Dough: Add 1 1/2 c water, 2 tsp salt, 1 envelope yeast, and reserved remaining yeast to spong, then add 6 c flour, 1 cup at a time, beating with dough hook to blend after each addition. Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl occassionally, about 5 minutes. If dough is very sticky, beat in more flour, a quarter cup at a time. Scrape dough onto floured surface; knead into smooth ball.

Brush inside of large bowl with oil. Add dough; turn to coat with oil. Cover bowl with plastic wrap, chill 6 hours, kneading dough down when doubled (after 2 hours).

About 1 1/2 hours before baking, dust 2 baking sheets with flour. Turn dough out onto floured surface. Knead gently. Shape into 16 inch log. Cut into 8 equal pieces. Knead each piece into smooth ball. Arrange 4 balls of dough on each sheet. Cover loosely with kitchen towels and let rise until almost doubled, 1 – 1 1/4 hours.

Preheat oven to 500 for 45 minutes. Working with 1 dough ball at a time, dust dough with flour. Press into 5-inch round, then gently stretch and roll out to 9-inch round.

Sprinkle large baking sheet with cornmeal. Place dough round on cornmeal; brush lightly with oil. Top as desired and place into oven.

Bake pizza until sauce is bubbling and crust is crisp and brown, about 14 minutes.

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