Directions

1. Place water in mixing bowl.
2. In a separate bowl, mix salt, sugar, and yeast into flour.
3. Combine flour mixture into water and mix until all the flour has been incorporated. Mix with either a sturdy plastic spatula, wooden spoon, or hands. After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes. Dough should feel warm, slightly above room temperature.
4. Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh about 326 grams. Shape into balls, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours. If you ferment up to 72 hours or a bit longer, you will have more depth of flavor due to the fermentation process.