Brooklyn Style Pizza Dough

Combine 2 cups bread flour water yeast and salt in a bowl with an electric mixer fitted with dough attachment. Mix on lowest speed until blended but still moist about 2 minutes. Cover with a towel and let rise in a warm place until doubled in volume about 20 minutes.

Uncover bowl and mix the dough with electric mixer on low speed until dough has pulled together about 5 minutes. Sprinkle in remaining flour until soft sticky dough forms 1 to 2 minutes.

Increase mixer speed to medium and mix until dough pulls away from sides of bowl about 8 minutes. Cover with a towel and let rest about 20 minutes. Rub a few drops of olive oil evenly into a plastic container.

Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into prepared container. Refrigerate dough at least 1 day and up to 7 days.