4 1/2 C 00 flour
1 3/4 tsp salt
1 tsp yeast
1/4 C olive oil
1 3/4 C water, ice cold
Combine flour, salt and yeast. Turn mixer on (with paddle attachment) and and incorporate the olive oil and water, alternatively. Kneed for 5 minutes with paddle attachment.
Tip onto a flour surface and make 4 balls. Cover each with olive oil and put in a ziploc bag. Refrigerate over night or up to 3 days.
Roll out and use as you would pizza dough.