Mix ingredients in stand mixer until dough pulls away from sides of bowl.

Knead dough on stone counter until it feels smooth. I usually don't need to add any more flour or oil.

Coat with about a tablespoon of good olive oil and place in sealed container for a few hours to rise.

Cut into individual size doughs and press out dough by hand. (Using a rolling pin makes it tough.)

Place dough on pizza peel. Use semolina to keep dough from sticking. Top with your favorite toppings.

Bake for about 10 minutes in 500* oven on preheated pizza stone.