Pre-measure all your ingredients. It's best to use a gram scale to get more accurate measurements. Check the supply list for ingredient measurements.

Add salt to water and stir to dissolve the salt.

Pour in about 75% of the flour and all the yeast into the mixing bowl. DO NOT ADD ALL THE FLOUR AT THIS TIME! I usually start out with the paddle and later switch to the dough hook.

I use fleischmann's bread machine yeast. It's basically the same as instant dry yeast and can be added to the flour without proofing first unlike active dry yeast.

The mixture should look like a very thick batter. Not like a dough.

Cover and let it sit for about 20 to 30 minutes. This is called autolyse and is basically just the flour getting hydrated. So go walk your dog, have a beer, or watch a sitcom.

It's usually about this time I switch from the paddle to the dough hook. You can use the dough hook the entire time if you want though. Or if you're using a wooden spoon go ahead and keep using it.

After 5 minutes of mixing, slowly add the rest of the flour. It should take you about 3 minutes to incorporate the rest of the flour.

After all the flour is fully incorporated into the dough lightly flour a working surface and dump the dough out onto the surface. The dough will be VERY sticky and difficult to work with at first.

Once the dough is smooth and elastic put it in a large Tupperware container. See how smooth the dough is. And not sticky anymore! It should be slightly tacky but not stick to your hands anymore.

Let the dough sit at room temperature for about two hours.

Oops I didn't use a big enough container. Oh well. After 2 hours your dough should have risen by about half or so. Looks like this rose a bit more though.

Dump your dough out onto a floured work surface and cut it into 4 equal portions by weight. For this dough each portion was about 282 grams.

4 dough lumps that are roughly 282 grams each. Now we get to ball the dough.

Just take the corners and fold over. Sorry abut the horrible picture quality.

Once your done you have 4 nice smooth dough balls.

Put the dough into 4 separate containers and put them in the fridge over night. They will last several days in the fridge. Probably 4-5 days max.

Now for the fun part!!! Also the hard part. It's time to stretch the dough. Take the dough out of the fridge and let warm to room temperature. About 45 min to 1 hr. keep covered with a clean dry towel

Gently press the dough from the center out stopping about 1/2 inch from the edge. This part is rather tricky. Then gently pick it up and stretch it around the edge. Be very careful and try not to tear

Top with your favorite toppings. For this pizza we used fresh mozzarella, pepperoni, sausage, green peppers, red onions and a small amount of shredded mozz on top.

This pizza cooked in about 4 minutes and was one of the best I've ever made.

Perfectly slightly charred underneath.

Nice light and fluffy interior with a slightly crispy exterior.