Place all ingredients in a mixing bowl. Combine with a dough hook in first speed for 1 minute. Place the mixer in second speed to work the dough for 7 minutes. Remove the hook and cover the dough. Rest for 5 minutes.
Divide the dough into 6 portions each weighing 9 ounces. Round each portion into a ball with smooth surfaces.
Rub each dough ball with olive oil. Wrap tightly with plastic.
Ferment for 24 hours in a refrigerator.
Before use, warm the dough up at room temperature for about 1 hour.
