The night before I mixed together all of the dry ingredients and then poured in the milk and olive oil.
Using a big fork I then mixed things up until it started to resemble a dough.
There you have it. Now it sits. Get a fresh bowl and pour in some extra olive oil. Roll the oil all around the bowl. Pick up your sticky dough and place it right in the middle. Place a small layer of wax paper over top of the bowl and then tightly seal the bowl with another layer of cling wrap. Then lay a clean kitchen towel over top of the bowl and leave it be for about 24 hours. Pay attention to the time of the next step. About three hours prior to your pizza making you'll be punching it down and letting it rise again.
So 21 hours later "turn the dough." Basically just punch it down a little and sort of turn it. It totally deflates and looks a mess. That's ok. Pick it up and put it on a floured cutting board. Knead it a little bit and put it back into a fresh bowl with a little more oil. Leave it sit for another 3 hours.
After three hours or so the dough should feel much more like a typical pizza dough. Now it's ready to be formed.
This dough doesn't work too well in your hands so get out the dough roller. Roll a nice big circle.
Today I dressed the pizza with simply pepperoni, bacon, and cheese.
I baked this dough in a 425 degree oven on a pizza screen until it was golden brown on top, about 10 minutes or so.
This dough has a light, almost crispy biscuit like texture. The overnight rise really allows the yeasty flavors to develop in the dough
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