Neo-Neopolitan Pizza Dough

5 1/3 cups (24 ounces) unbleached bread flour
1 Tablespoon Kosher salt
1 teaspoon bread machine yeast
2 Tablespoons sugar
2 cups plus 2 Tablespoons (17 ounces) filtered water
2 Tablespoons olive oil

Combine dry ingredients in a large mixing bowl.  Add olive oil and water; mix until well blended for about 1 minute using Danish Dough hand whisk, or large spoon.  The dough should be coarse and slightly sticky.  Let the dough rest for 5 minutes to fully hydrate the flour.

Continue mixing by hand for 2 to 3 minutes, until the dough is smoother, but still soft, supple and somewhere between tacky and sticky.

Spread 1 teaspoon of olive oil on a large piece of parchment paper, then use a bowl scraper to transfer the dough to the oiled surface.  Rub your hands with the oil on the work surface, then stretch and fold the dough one time, reaching under the front end of the dough, stretching it out, then folding it back onto the top of the dough.  Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.  Divide the dough into 5 equal pieces, each weighing slightly less than 8.5 ounces.  Form each piece into a ball; roll in olive oil, and place into a quart-size ziploc bag.  Seal the bag and refrigerate overnight or for up to 4 days, or in the freezer for several months.