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1
In a large bowl of a stand mixer, stir together the flour, sugar, salt, yeast, 1 1/2 Tbs olive oil and the water with a big spoon until combined.
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2
Fit the mixer with the dough hook and mix on low speed for about 4 min, or until the dough forms a coarse ball and clears the sides and bottom of the bowl.
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3
Add more flour or water by the Tbs as needed.
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4
Let the dough rest for 15 min, then mix again on medium-low speed for an additional 2-4 min, or until the dough is smooth, supple and tacky, but not sticky.
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5
Immediately divide the dough into 6 equal pieces.
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6
Gently round each piece into a ball and brush or rub each ball with olive oil.
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7
Place each ball inside its own zippered freezer bad, and drizzle 1 tsp of olive oil over the ball in each bag.
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8
Seal the bags closed and let sit at room temperature for about 30 minute.
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9
Refrigerate the balls for at least 3 hours or preferably overnight.
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10
Remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off and to relax the gluten.
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11
Any balls you do not use can be frozen for up to 3 months, or kept in the fridge for up to 3 days.
