1. Place the warm water, salt, sugar. yeast and olive oil in a bowl and mix well.
2. Add flour and begin kneading immediately, using a mixing machine or by hand.
3. Dough has proper moisture content when it is sticky to the touch but
does not stick to your hand--add extra water or flour to achieve this.
4. After kneading about 15 minutes by hand or a few minutes in the mixer,
form the dough into a ball and let it rise, covered or in a large
plastic freezer bag about two hours at room temperature.
5. Gently deflate and refrigerate up to 24 hours before freezing or baking
(the longer you chill the dough, the chewier the crust--I like it
chilled only briefly).
