Easiest Pizza Dough

This is a variation on the familiar “no-knead” pizza dough recipe.
Source: http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

• 3 1/2 cups bread flour
• 1 1/2 tsp salt
• 2 tsp un-refined sugar
• 1 1/4 tsp instant yeast
• 1 Tbsp EVOO
• 13oz warm water (~1.5 cups)

1. In a medium bowl, thoroughly blend the dry ingedients. Add the water and olive oil, with a wooden spoon or your hands, mix thoroughly.
2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
3. Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
4. If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed. I have not tested this but you should be able to freeze the dough balls for two weeks or so, thaw as you would frozen bread dough.