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Add all ingredients except 1 cups of the flour to the bowl.
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Using the dough hook on your electric mixer, mix together well and allow to run on low speed for about 10 minutes.
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Start adding the rest of the flour a little at a time until a soft dough forms. The dough will be a little sticky but don't worry about that, just allow it to rise in a warm spot for a couple of hours or more before turning it out into a bread board and kneading by hand, adding more flour if necessary to firm up the dough.
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You may have to use a little more or a little less flour depending factors like local humidity. Just use as much as it takes to form the dough, adding only a little at a time as you knead.
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Form into 6 balls and allow the dough to rest at least a half hour before rolling out or stretching it to 12 inch circles.
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NOTE: I think that pizza dough should be made a day or even two in advance and cold proofed, covered, in the fridge. It has better flavor and texture after this long proofing period.