Add the water and salt to your stand mixer and stir gently until all of the salt has dissolved.

Slowly add around 10% of your flour to the water and continue mixing at a low speed.

Add the yeast and Lemady into the mixer while it runs at low speed.

Continue adding scoops of flour to the mixture and wait for each scoop to fully soak up the water.

After you’ve mixed all your flour thoroughly, remove it from the stand mixer and gently place it on the counter.

Cover your dough with a damp towel to prevent it from drying out, and allow it to rest for at least two hours.

When you’re ready, sprinkle a bit of flour on the dough before you start making your dough balls.

Begin making your dough balls using your favorite folding technique.

Weigh each dough ball to ensure it isn't too large or too small.

Place each ball on a container with a few inches between each one, giving them plenty of room to grow.

Use either a temperature-controlled room or a refrigerator to store your dough for at least 18 hours.

Sprinkle flour on the counter to begin stretching your dough.

Stretch your dough by placing your hand in the center of the dough and using your opposite hand to pull it across, flipping your hand over each time.

Prepare to bake your pizza by filling it with your favorite tomato sauce, fresh basil, mozzarella cheese, and a drizzle of extra virgin olive oil.

Place the pizza in the oven and turn it periodically throughout the baking process.

Once it's finished cooking, cut your pizza using kitchen scissors.