For World Cup nights, when the living room turns into a private stadium, Nira and Ruthi Russo offer a fridge-friendly pizza dough that delivers a blistered crust, bubbling cheese and real crunch without paying delivery pricesNira and Ruthie Rousso|There is pizza dough in our fridge right now. It has been resting there since last night, protected in an oiled bowl, quietly developing patience, air bubbles, flavor and personality. These days, when the outside world shuts down and the living room becomes a small private stadium, we will pull it out onto the counter.World Cup days are a wonderful time for the healthy tension of sport, and they bring with them a primal, stubborn hunger for something crisp. Preferably a scorching carbohydrate that comes out of the oven just at the edge of halftime.As one wise woman recently put it: It does not matter how full I am or how exhausted I feel, nothing will stop me from eating dough that has just come out of the oven. Nothing.Pizza in Israel, it must be said honestly, is no longer the tired industrial stain it once was. Everywhere we go, cooks talk knowingly about hydration and long fermentation. Even in the most remote towns, you can now find careful, shiny, bubbling pizza. But recently, when we ordered a modest pizza from a decent neighborhood place, we discovered the bill was proudly kissing 100 shekels per tray. For a family with teenagers, that easily becomes 200 to 300 shekels.With a full month of matches, extra time and tension ahead, that is an economic surrender agreement.So let us return to flour. White flour, pizza flour or bread flour, a little yeast and a lot of water, and you are set. Dough in the oven never hurt anyone.The recipe below is for excellent homemade pizza dough. The actual work takes exactly 15 minutes, and for 10 of those minutes you are really on Instagram or the phone, waiting for the chemical magic to happen by itself. The dough does require a long rest in the fridge, but it can happily wait there for you for a full week. The strategic meaning is clear: Make a large batch at the start of the week and simply pull out a ball whenever the craving hits, which is, of course, always.Perfect pizza dough is a living creature. When it comes out of the fridge, it is soft, elastic and willingly gives in to gravity and the gentle stretching of your hands. In a blazing oven, one that has been preheated for an hour at the highest temperature possible, it gets a violent blast of heat and suddenly reacts with ecstasy. The edges swell into huge air bubbles, crisp and firm outside, while keeping a fleshy, soft, cloudlike center. The crust turns a deep rusty color, dotted with brown burns of real baking, and the bottom crust cracks clearly in the mouth. It is not bread, and it is certainly not the tray-baked pie the aunties used to place in a square pan. It is a miracle.Lock the rolling pin in the cupboard, open the dough gently with your fingers only, and let the heat do its work.Double the quantities according to the size of your mixer, but there is really no logic in making only half a kilo. You definitely need a kilo.This dough will look too wet and rough at first, but do not be tempted to push more flour into it. Let the mixer work, and within a few minutes you will see it become friendly, smooth and elastic to the touch. After the long rise, it changes completely.Ingredients: