• Stir dry ingredients (including the yeast) in a glass or ceramic bowl till evenly mixed.
• Add water slowly stirring with a wooden spoon. Incorporate well. Dough will be a bit coarse and rough surfaced.
• Cover with plastic wrap and let sit in a warm place 18-24 hours.
• Transfer dough to a floured surface and divide into 3 equal parts.
• With floured hands, shape into a ball with a smooth top by folding the 4 edges to the under-side.
• Let dough rest/rise 1 more hour.
• To shape dough put 1-2 tsps cornmeal on a piece of parchment paper approximately the size of your pan or pizza stone. Sprinkle a few more tsps of regular flour on the parchment paper as well, in the area your finished dough will cover. With floured hands shape your dough into a round disk. Continue flouring your hands so you can work the dough without it sticking to your hands.
• Starting at the center of the disk gently press and push the dough outward to create a larger circle. Continue shaping outward from the center but leave a bit of the edge thicker to create the outer crust. When your dough reaches the desired shape/size you can add your toppings.
• Repeat for each pizza base.

Storing

• To store before shaping you can wrap you disk in plastic and keep in the fridge for up to 3 days. When ready to use, unwrap it and let it come to room temperature (2-3 hours) before shaping.
• If freezing wrap in plastic and seal in resealable plastic bags. Defrost in fridge over night, unwrap and allow dough to come to room temperature before shaping.
• When ready to cook preheat your oven to 425 degrees and pre heat your pizza stone or pan. The dough will cook in 12-15 minutes with whatever toppings you choose.