5 cups unbleached bread flour
1 tablespoon sugar or honey
1 1/2 teaspoons salt or 2 1/2 tsp. kosher salt
1 teaspoon fast-rising active dry yeast
2 tablespoons olive oil
1 3/4 cups plus 1 tablespoon water, at room temperature
Olive oil or nonstick cooking spray
In the bowl of an electric mixer fitted with dough hook(s) or in a large bowl using a large spoon, combine all ingredients except cooking spray. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft and the gluten will not yet be fully developed at this point.
If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with the spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.
Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in bowl, turning once to coat surface with oil. Cover bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes. Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a baking sheet with nonstick cooking spray or lightly rub with olive oil. Cut dough in four portions. Form each portion in a smooth round ball.
Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.
Hamilton Beach 6-Speed Classic Stand Mixer, Stainless Steel