Pizza al Taglio dough

• Dissolve the yeast in lukewarm water. Mix around 1/4 of the flour, and add the salt. Then slowly add the rest of the flour while mixing until the dough comes together. Let it rest for 30 minutes.
• Stretch one side of the dough until it almost rips, and fold it over the middle. Turn the dough 90 degrees and repeat until you have folded it 4 times. Then let the dough rest for 30 minutes.
• Repeat the stretching and folding, and wait another 30 minutes.
• Repeat the stretching and folding.
• Shape the dough to make it round and smooth, and place it in an oiled air-tight container or in a bowl covered in plastic wrap.
• Place the dough in the fridge and let it rest for 18-24 hours.
• Take the dough out from the fridge 2 hours before you plan to make pizza to let it come to room temperature. While you wait, turn your oven to 500°F (260°C).
• Lightly flour your countertop and carefully take the dough from the rising container to preserve the air bubbles. Sprinkle more flour over the dough to prevent it from sticking.

  Next, lightly press the dough into a rectangle the size of your pan. Lightly oil the pan before you place the dough in the pan.
• Spread tomato sauce evenly over the top of the pizza, all the way to the edges.
• Bake the pizza for 10 minutes.
• Take the pizza out, and top it with mozzarella cheese and your favorite toppings.
• Bake the pizza for another 10 minutes, until the cheese is melted and the crust is crispy and lightly colored.
• Let the pizza cool for 10-20 minutes before cutting it into rectangles and add any finishing toppings, such as vegetables, hard cheeses, or olive oil.