From the kitchen of Stephanie Knewasser. Ideally, start this
24 hours in advance.
In a bowl, mix with a spoon, then by hand:
2 1/3 c bread flour
1 tsp salt
1/2 tsp sugar
1 c warm water (I microwave it for 1 min.)
1/8 tsp bread yeast
Dough will be sticky.
Cover bowl; leave on counter.
Every hour, wet hands with
water (this helps with handling
the sticky dough), stretch and fold dough a few times, cover.
It'll become easier to handle as time passes.

Refrigerate over night.

In the morning, return to counter, wet hands, stretch and fold
every hour.

To form pizza:
Coat dough with
oil.
Spread oil on pizza pan to keep dough from sticking.
Using your hand, flatten the dough out a bit.  
Gently work the dough outward.
Bake @ 425 for 5 minutes or dough starts to color.
Cover with toppings.
Bake @ 425 until cheese is golden, about 10 more minutes.
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