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1
1. Set up your Kitchen Aid mixer with the dough hook and place all the dry ingredients into the bowl, give it whir.
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2
Stir in the water and 1-1/2 Tbl of the olive oil, and let the dough just come together.
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3
Set a timer for 4 minutes and mix on low speed for that time. Add flour and/or water as needed to help the dough form a coarse ball that clears the sides and bottom of the bowl. It may be kind of loose, that's OK.
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4
Let the dough rest for 15 full minutes, then mix again, this time on low-med speed. The dough should completely clear the sides and bottom and will become smoother, supple, and tacky but not sticky.
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5
2. Remove the ball of dough from the mixer and place on a smooth surface lightly oiled with some of the olive oil. Divide into 6 balls, using olive oil as needed to prevent the balls from sticking together.
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6
Place each ball of dough in a sandwich size baggie and add about 2 tsp. of olive oil to each bag.
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Seal the bags and let rest for 30 minutes. If you will be using the dough within the next 3 days, store in refrigerator. If not, store in freezer.
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8
To use refrigerated dough, remove from refrigerator about 2 hours before making pizza.
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To use dough from freezer, remove it about 4 hours before making pizza.
