1

Fit electric mixer with the dough hook. With a large metal spoon, stir together all ingredients in the mixer bowl.

2

Mix on low speed for 4 minutes, or until all the flour gathers to form a coarse ball.

3

Let the dough rest for 5 minutes

4

Mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful. If it is too stiff or dry, mix in more water by the tablespoonfull. The dough should pass the windowpane test.

5

If making 12 inch pizzas: immediately divide the dough into 3 equal pieces. Round each piece into a ball and brush or rub each ball with oliive oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.

6

Remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and relax the gluten.