You can make this recipe by hand, but it is easier with a stand mixer with a dough hook.

Add all of the pizza ingredients minus the olive oil to the bowl of a stand mixer. Mix on low speed until ingredients come together.

Add the olive oil and continue mixing for a few seconds longer.

Once the dough starts to form a ball, turn the mixer to medium and knead the dough for a full 15 minutes.

Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for at least 24 hours and up to 5 days.

I then baked the pizzas using the kettle pizza attachment for my Weber charcoal kettle. You can cook them in the oven at 425 for 15-20 minutes or until the edges and cheese are browned.