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In a large bowl, or bowl of a stand mixer, dissolve the yeast in the water.
Stir in the salt and 2 cups of the flour.
Add the remaining flour 1/2 cup at a time until and kneed (either by hand or in the mixer) until the dough is smooth.
Place the dough in a lightly oiled container that has remove enough for the dough to double in size. If you don't have one big enough you can divide the dough into smaller portions and use smaller containers. Use containers with lids. Place in the fridge to rise overnight.
Remove the dough from the fridge about one hour before you are ready to use it.
Deflate the dough and cut into the portion sizes you need.
Once you have your pizzas ready to go cook in a 425 degree oven for 10-12 minutes (more or less depending on the thickness of your pizzas)