THE ULTIMATE PIZZA DOUGH

MAKES TWO 12-INCH REGULAR PIZZA CRUSTS OR TWO 14-INCH THIN PIZZA CRUSTS, EACH ABOUT 8 SLICES HANDS-ON TIME 15 MINUTES RISING TIME 24 HOURS TOTAL TIME 24½ HOURS

NOTES FROM THE TEST KITCHEN TIP

Sometimes the simplest treatment is best, especially when it comes to fresh-from-the-garden heirloom tomatoes. For this stunning pizza, we topped grilled dough with sliced heirloom tomatoes, buffalo mozzarella, extra-virgin olive oil and basil. To chiffonade basil, stack multiple leaves, roll into a cigar shape and thinly slice. Do this right before serving to avoid bruising the herbs.

In large bowl, whisk together 2½ cups of the flour, the yeast and salt. Using wooden spoon, stir in water and oil until ragged dough forms.

Turn out onto lightly floured work surface; knead, adding as much of the remaining flour as needed to prevent dough from sticking, until smooth and elastic (dough will be slightly tacky to the touch but won’t stick to hands), about 8 minutes.

Divide dough in half. Transfer to 2 greased bowls, turning to grease all over. Cover with plastic wrap; refrigerate for 24 hours. (Or let rise in warm draft-free place until doubled in size, about 1½ hours.) Bring dough to room temperature before rolling.

PER REGULAR-CRUST SLICE

about 136 cal, 4 g pro, 3 g total fat (trace sat. fat), 23 g carb (1 g dietary fibre, trace sugar), 0 mg chol, 192 mg sodium, 44 mg potassium. % RDI: 1% calcium, 11% iron, 28% folate.