days_unfolding

To start with, I weigh my flour, so I'll give it both ways with the understanding that you might have to adjust the liquid if you measure the flour in cups. I also use half bread flour and half whole wheat, but it's easier to start with if you use all bread flour.

I also use a KitchenAid mixer. I've never tried hand mixing it, so you'd be on your own there.

1 package yeast (I use 2 tsp SAF instant yeast that I get from Amazon in 1 lb packages and keep in the freezer)
1 tsp sugar
1/4 cup warm water

Mix together and let stand for 10 minutes or so to "proof" it. If you're using SAF, it isn't necessary, but I do it anyway.

Add
1/2 cup cold water
3 Tbl olive oil

2 cups bread flour (I use 300 grams) (for best results, add half the flour, mix on 2 for a minute or so, and let sit for 20 minutes or so)
1 tsp salt (added with second half of the flour

Mix on 2 for 5 minutes to 10 minutes

At this point, you should have dough that clings to the dough hook and is cleans the sides of the bowl. If it's too dry, add a bit of water, if too wet, add a bit of flour.

Put a bit of olive oil in a bowl and roll the dough in it to coat the dough. Cover with plastic wrap and let rise in a warm spot (I use my electric oven with the elements turned off but the oven light on - that makes it close to 90F or so.) until double in size.

At that point, I punch it down, re-cover it, and let it rise overnight in the fridge to develop the flavor, but you don't have to do this.

This should be enough for a 14 inch pizza pan.