Pizza Dough

2 tablespoons active dry yeast
3 ½ cups water
2 ¼ pounds 00 flour (approx. 7 cups; can substitute King Arthur unbleached all-purpose flour)
1 tablespoon course kosher salt
¼ cup extra virgin olive oil
1 tablespoon extra virgin olive oil (for large mixing bowl)

Heat water until warm, ~105° to 115° F.
Fit paddle attachment to mixer.
Put flour, yeast and salt in mixer bowl.
Using slowest speed, mix until ingredients are combined.
Add warm water and olive oil.
Using highest speed, mix until mixture forms think batter.
Run mixer for a couple more minutes. The dough should have a consistency more like batter than like dough.
Add 1 tablespoon olive oil to mixing bowl.
Pour dough into mixing bowl.
Cover bowl with plastic wrap of cloth.
Put bowl in warm place.
Let rise for 2 hours or more. Dough should be light and wet.

Dough can be used immediately after it has risen, refrigerated for use later that day or the next day, or frozen and used later.