Mix the dough

1. With a large metal spoon, stir together unbleached high-gluten or bread flour, sugar (or honey), table salt (or kosher salt), instant yeast, olive oil (or vegetable oil or solid vegetable shortening), and room-temperature water in a 4-quart bowl{} or the bowl of an electric stand mixer until combined.
2. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball.
3. Let the dough rest for 5 minutes.
4. Mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom.
5. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen.
6. When this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2-3 minutes, or until the dough is slightly sticky, soft, and supple.

Shape and refrigerate

1. Immediately divide the dough into 4 equal pieces of approximately 10 ounces each.
2. Round each piece into a ball and brush or rub each ball with olive oil or vegetable oil.
3. Place each ball inside its own zippered freezer bag.
4. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight.

Prepare for use

1. Remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten.