Instructions for making the dough:

1. Mix together all carefully weighed ingredients for about 1 minute
2. Let rest for 5 minutes
3. Mix again for about 1 minute making sure all the ingredients are well incorporated
4. Remove dough and form into a large ball. It should be fairly sticky and rough at this point
5. Place dough onto oiled (use olive oil) counter top
6. Let sit 5 minutes
7. Flatten and fold in all four sides of the ball. Folding helps create strength by aligning the gluten strands
8. Turn over and reform the ball by massaging and pinching the bottom (the folded part) together. You will want to stretch the ball towards the bottom as you do this.
9. Let sit again on the counter for 5 minutes
10. Repeat steps 7-9 two more times. You will have formed the large ball three different times
11. Divide evenly by weight into smaller balls (use the individual dough ball weights from the chart as a guide)
12. Shape each individual ball by stretching and massaging until it forms a round ball
13. Place in a plastic bag with a small amount of oil or into oiled proofing trays
14. Put in refrigerator for 24-72 hours or leave on the counter for 3-5 hours
15. If refrigerated, remove two hours before you plan on baking pizza to give the dough a chance to warm up

The images show the progression of sticky, saggy dough ball to smooth, firm ball. Natalie was also making a pie at the same time - ignore the top half.