Step 1

Using a stand mixer fitted with dough hook attachment, mix together flour, sugar, salt, and oil. Add yeast to warm water and let sit for 5 minutes.

Step 2

With the stand mixer on medium speed, pour water into dry ingredients and continue mixing until formed into a smooth ball, about 10 minutes. The dough should be slightly sticky, yet stretchy.

Step 3

Place dough on counter and hand knead for 2 minutes, forming the dough into a ball. Flip the bowl (from the mixer) over the dough to cover it and let rest for 20 minutes. You will notice the gluten is stronger after this short rest.

Step 4

Divide the dough into 2 balls; stretch and fold them a few times before forming into 2 taut dough balls. In a lightly oiled bowl or proofing container, place the dough balls seem-side down. Cover tightly with plastic wrap or lid and place in refrigerator overnight or up to 36 hours.

Step 5

Remove from refrigerator 3 hours before stretching and baking (2 hours if your house is particularly warm). Note: Lightly dust the dough with more bread flour to prevent sticking.