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Ok.

This dough takes some special ingredients. Or rather it takes one special ingredient. 00 Flour. It is the finest flour grind you can get. You may get some imported from Italy or you can buy the King Arthur "Italian Style" flour.

If you can not get it then bread flour will do, not quite as good but still tasty.

You will need

Four cups of flour sifted, two teaspoons salt, (I use popcorn salt because it seems to "melt" easier into the dough but any salt will do) one teaspoon active dry yeast, cup and a half of water.

I make mine in the mixer with the dough hook because I am lazy. Nono taught me to make it by hand and is no doubt turning over in his grave. If you want to kneed it by hand then just be gentle with the dough. You sort of fold it rather then the strong arm technique you use with bread. And yes it does need the ten minutes.

Sift all dry ingredients into the mixer.

Add the water slowly, mixing it in to the dry. It will not all come together, that is ok. It will in the next step.

Run the mixer on the lowest setting and let the dough kneed for ten minutes. It should begin to come together into a ball. If it sticks to the bowl add flour a teaspoon at a time until it pulls away. If it is too dry do the same thing with a bit of water. When it climbs the hook it is ready. Take it off the hook and let it rest, covered, in the refrigerator for 24 hours.

Take the dough out and divide into quarters. Turn out onto your floured bread board and with lightly olive oiled hands form quarters into four balls. Cover and leave to rise for two hours on the counter.

Now you are ready to make your pizzas.

Heat your oven to 500 degrees.

Take each ball and flatten into about a ten inch disc. Put your sauce and topping on the dough leaving about a half inch rim. Do not use toppings that need to cook.

Bake for five minutes. Start checking at four minutes because it cooks faster then you will believe.

Enjoy!