1 cup water cold
( room temp if you are going to use immediately)

1 / 4 teaspoon yeast
( use fast acting if you are going to use immediately)

1 / 2 teaspoon sugar

1 / 2 teaspoon table salt ,

1 / 4 cup olive oil

2 and 1 / 2 cups – 3 cups All purpose Flour

This amount fits nicely in a kitchen aid mixer.

Use dough hook

or Mix by Hand on the Counter

Addt to the water, yeast, sugar and salt, and oil

Add 1 cup of flour and mix

Mix in another cup flour

Add another 1 / 2 cup flour and knead with hands .

When the dough isn't sticky you know you have enough flour in
the dough.

Make a ball and tuck the edges underneath.

Grab the dough with your hands as shown and pull the
dough towards you scooting it on the counter.

This seals the bottom of the dough so you have a nice ball.

Store in a Plastic bag in the Refrigerator for
1 - 2 days if possible.

The dough will gain flavor, enzymes will help relax the gluten
in the refrigerator, so it will be easier to roll out.