enough for 5 (12-inch) pizzas
5.25 cups bread flour
2 Tbsp plus 1¼ tsp sugar
1 3/4 cups plus 2 Tbsp cool water
¼ cup extra-virgin olive oil
1 tsp active dry yeast
2½ tsp fine sea salt
Using a kitchen aid with a hook dough hook mix all ingredients except the yeast and salt. Once mixed sprinkle with yeast.
Mix on low speed for 5 minutes or until everything is tacky, stopping to scrape sides of bowl as needed. Increase speed to medium-low; mix 4 minutes or until dough clings to dough hook. Add salt. Mix 5 minutes or until dough is soft, stretchy and resilient when poked.
Transfer dough to a clean work surface. Cut into 5 pieces (each about 8oz). Mold the portions into tight formed balls, squeeze each ball near bottom to eliminate any big air pockets. Gently roll on surface in a circular motion to create a smooth, tight ball. Place dough on a baking pan, cover tightly with plastic wrap and refrigerate 24 hours and up to 3 days. Let rest covered at room temperature for 1 hour then stretch the dough.