This recipe goes out to all my puffy pizza people!  Oodles of soft, puffy dough - loaded with air bubbles, sounds heavenly for some, right?  And for those not so sure, this recipe is so easy you may just want to give it a try!  So for a pizza dough without all the hassle (put away that digital scale!) let’s do this!  If you follow Baking Steel, think 72-hour dough, simplified to  its most basic form.  It’s not going to be perfect, but it’s going to be good….really, really good.  You will need just five ingredients:  AP or Bread flour, salt, water and active dry yeast and a drizzle of olive oil.  To measure, we are using standard US measuring units:  a cup, a teaspoon and a 1/4 teaspoon.  And maybe just a little bit of bakers’ intuition.   This dough recipe requires a bit of patience, but I promise it will not disappoint!  You’ve mixed it up and your mouth is watering, but I highly recommend fermenting this dough for a minimum of 12-18 hours; 24 hours is preferable.  That’s where your patience comes in - watch a movie, do some a laundry, head to the store for your toppings, just give that dough the time it needs to do it’s thing!  That fermentation time is going to give your dough some amazing, natural flavor and that aroma will make the wait, more than worth it!   With just a little bit of endurance, this recipe will be everything you need to make puffy pizza dough at home.   Of course, to really dial in that puff, you are going to need to use our secret weapon, the Baking Steel Original and a very hot home oven.   But those tools, combined with this simple pizza dough recipe, will have you making some of the best pizza you have ever made at home!  Caution:  this recipe is not designed to double, or triple.  Please use the amount of ingredients specified.  Make your 2 Cups of Flour BIG or a little over flowing..