Make the water about 70°F. Add the water, sugar & yeast to the dough mixer bowl and whisk until dissolved. Let sit for 10 minutes.

Put the dough hook on the mixer, add about half the flour and start the mixer on slow.

Once the ingredients have been mixed, add the salt.

Increase speed to medium and add the rest of the flour.

Keep kneading for another 5 minutes then transfer to a 4 Quart plastic bucket with a snap-on lid, and let sit at room temperature for a few hours to hydrate and rise.

Take the dough out, grab it with both hands and pull it until it’s about 2x the length it was, then fold it in half. Rotate 90° and repeat until you have done this 4 times.

Let rise again until double in bulk and repeat the folding step above.

Let rise overnight.

In the morning, repeat the folding step above.

Generously flour a plastic cutting board and dump all the dough on to it. Cut dough into four equal pieces.

Gently form each piece into a ball by pulling the sides underneath. Lightly dust with flour and place on a plastic cutting board. Cover the entire board and dough balls with plastic wrap and let rise for approximately another 4 hours until doubled again.

To use the dough, generously dust a pizza peel with cornmeal. Gently lift the dough off the cutting board with a bench knife or other wide scraper and lightly dust it in flour. Gently poke the edges with your fingers, then stretch it out into a disk and lay it on the dusted pizza peel.