Pizza Dough

3 cups flour
3/4 cup barely warm water
1/2 tsp active dry yeast proofed in 1 T barely warm water
3/4 tsp salt
6 T extra virgin olive oil

Mix the flour, water and yeast. Add the salt and mix, then add oil. Knead the dough with a stand mixer fitted with dough hook on med speed for about 7 minutes or until dough is smooth and passes windowpane test. Turn the mixer to high speed if necessary to get the dough to slap the sides of the bowl. You may also, during this time, pull the dough off the hook a couple of times so that the dough is mixed evenly. Put the dough in a bowl and cover with plastic wrap. Allow to double in volume, at room temp for 1 hour, then overnight in the fridge. As a general rule, the longer it takes dough to rise, the more flavorful it will be. However, it can also be left to rise at room temp for 3-4 hours and used the same day.