This recipe yields approximately 32 ounces of dough resulting in 4-5 10″ Pizzas.
1-1/2 cups warm water, divided
1 teaspoon active dry yeast
4 cups unbleached (better-for-bread) flour
1 teaspoon salt
1 teaspoon olive oil
Place 1/4 cup warm water in a small mixing bowl and sprinkle with yeast. Let sit for 5 minutes or until yeast is hydrated and creamy. This will allow the yeast to be quickly absorbed by the flour.
Hand Mixing Method
Place flour and salt in a mixing bowl. Add yeast mixture and remaining water, stirring while pressing the back of the spoon against the sides of the bowl. Mix until dough takes on a “shaggy” look, then drizzle with oil. Stir to incorporate oil, pulling dough into a ball and then turn out onto a lightly floured work surface.
Knead for 5 minutes, dusting with flour if necessary. If dough feels dry and difficult to knead, cover and let rest for 10 minutes; resume the kneading. If dough is sticking to the work surface, use a dough scraper to lift dough and add flour. (dough should feel moist, but not sticky. If the dough is too wet and builds up on your hands, add flour 1 tbsp at a time.) After the initial 5 minutes of kneading, cover dough and let rest 20 minutes. Knead for 3-5 minutes more and then place dough in a lightly oiled bowl and cover with plastic wrap. Set aside at room temperature for 2-1/2 hours or until doubled in size.
Place flour, salt and yeast mixture and remaining water in mixer bowl fitted with a dough hook. Mix on low speed for 2 minutes to combine. If the dough appears too wet and sticky and is not combining, add flour 1 tablespoon at a time while mixing. Dough should take on a “Shaggy” appearance. Drizzle with oil and mix for 2 minutes more. Dough should form a smooth ball and clear the sides of the bowl. Turn mixer off, cover top of bowl with plastic wrap, and let rest for 20 minutes. Resume mixing on medium-low speed for 3 minutes or until dough forms a smooth ball clearing sides of bowl. Place in a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature for 2-1/2 hours or until doubled in size.
originally from http://www.millarswoodovens.com/recipes/5-3-hour-pizza-dough