The night before, mix 1 cup bread flour, 1/4 cup warm water, and tiny pinch of yeast. Mix until combined, and cover bowl tightly. This can be easily mixed by hand.

The next afternoon (~3 hours before you want to eat), combine remaining bread flour, salt, yeast, and warm water in a mixer with the dough hook attached. Mix on low-medium speed for approximately 3-4 minutes. Once ingredients begin to come together, add the dough mixture from the previous night.

On medium speed, add olive oil and continue mixing dough for another 3-4 minutes. (Note: If dough does not seem to incorporate olive oil, you can add 1 tablespoon additional flour directly to the mixing bowl.)

Cover tightly and let rest in warm place for 1 hour.

Sprinkle countertop with flour and place dough onto counter. Fold dough several times. (If dough is sticky, sprinkle small amount of flour on top.)

Cover tightly and let rest in warm place for another hour.

Preheat oven to 460. (If you have a pizza stone, place it in the oven before preheating.)

Remove dough and lightly fold on countertop again. Let dough rest (covered) for about 10-15 minutes.

Shape dough into round (or square) pizza and top with favorite ingredients. (We also mix some herbs with olive oil and then brush this on the crust before baking.)

Bake for 12-14 minutes or until done. (Note: The hotter the pizza stone, the better the pizza crust will taste. I place my stone directly on the lowest rack of my oven.)