Pizza Dough from Rachel's Blog

Neo-Neapolitan Pizza Dough (makes 4 - 10 oz pizza doughs)
5 cups bread flour
1 tbsp sugar
2 tsp salt
1 tsp yeast
2 tbsp olive oil
1 3/4 cups water, room temperature

Directions: In a standing mixer, stir all ingredients together.  Switch to dough hook and knead for 4 minutes.  Let dough rest for 5 minutes, then knead again for 2 minutes. Dough should clear the sides of the bowl but stick a little to the bottom. Add more bread flour or water as necessary. (I have successfully done this by hand as well - just use a spoon or your hand to mix/knead the dough and add a couple minutes to the kneading time.)

Divide dough into 4 pieces, round into balls, and brush with olive oil.  Place into ziplock bags and let sit at room temperature for 15 minutes, then refrigerate overnight.  If you're using it in the next day or three, just remove from fridge 2 hours before shaping and baking.  You can also freeze it the next day and return it to the fridge for defrosting a day before you want to use it.