1½ cup cold water
1 teaspoons sugar
3 (¼-ounce) package active dry yeast
4 cups bread flour
2 teaspoon sea salt
1 tablespoon plus 1 teaspoon extra-virgin olive oil

In the bowl of a stand mixer fitted with a dough hook mix together the flour, sugar, and the yeast.
Mix for 5 minutes.

Add water and mix until dough mixture comes together.

Cover with plastic wrap and let rest for 20 minutes. After the 20 minutes add salt and mix to combine, approx 7 minutes.

Slice the dough into 4’s, turn the dough out onto a lightly floured surface and gently knead into a smooth ball.

Place the dough into 4 containers with lids and refrigerate for 24 hours up to 72 hours but no more.

Take dough out of the refrigerate and place the container in a bowl of 100 degrees warm water for 30 minutes or until water temperature reads 75 degrees.

Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan or similar.

Top and bake according to the pizza recipe you are using, typically 10 to 13 minutes in a 525°F oven, or until the crust is browned.