• Pour the filtered water into a medium size bowl and add the salt. Stir to dissolve.
• Sprinkle the instant dry yeast over the surface of the water. Allow the yeast to rehydrate for about 1 minute and then stir to dissolve completely.
• Add the flour to the bowl and use your hands to mix, pinching and stirring to fully incorporate all the ingredients. Do not knead at this point. Cover and let rest at room temperature (about 70F) for 20 minutes to allow the flour to better absorb the water.
• After 20 minutes, uncover the dough and knead with your hands directly in the bowl or on a work surface. Knead and fold the dough for about 3 minutes till the dough begins to look mostly smooth. Cover and let rest at room temperature (about 70F) for at least 45 minutes and up to 2 hours (1 hour tends to be the sweet spot).
• Uncover the dough and transfer to a work surface. Divide the dough into 2 equal pieces (about 260 grams each). Using your hands shape the portions into dough balls, folding the dough into itself a couple times to expose a nice shiny surface and pinch the dough balls closed.
• Transfer the dough balls to a lightly oiled dough tray or individual bowls. Brush the surface of the dough balls lightly with oil (optional). Cover and transfer to the refrigerator to cold-ferment for at least 12 hours.

4-6 Hours Before Making the Pizzas

• Remove the dough tray or bowls from the refrigerator and let rise at room temperature (about 70 F) till fully proofed before using. This should take about 4-6 hours depending on your environment. The dough should look relaxed and may have spread out quite a bit in the dough tray. Look for lots of small bubbles and maybe a few larger ones (you really want tons of little ones for the best leopard spotting).
• Stretch, top, and bake in your Ooni Pizza Oven. Check out my website SantaBarbaraBaker.com, Santa Barbara Baker YouTube Channel, and my cookbook: Epic Outdoor Pizza Oven Cookbook for all the details on stretching, topping, and baking, amazing pizza with your pizza oven.