• In a large bowl, stir together the flour, water, Yeast Water, salt, and olive oil until the flour is completely moistened. See links below for mixing and shaping demos. Cover and let stand 20-30 minutes.
• Give the dough several stretches then shape into a ball.
  
• Cover with a lid or plastic wrap; let rise until double. I like to play with my dough so if I'm available 3-4 hours after the dough is mixed, I give it a few stretches and slap and folds. This helps develop the crumb but is not necessary.

  After 12-14 hours at about 70-ish degrees, the dough should be bubbly and light. The dough pictured here was a little slow for the first 10 hours because I left it on the counter, so it went into my Brod & Taylor Proofing box (link above) at 79F for a few hours. The bubbles may be small or big, just look for dough that's doubled and light. Cherry water tends to be the most active as in this photo.
  
• Using slightly damp hands or scraper, work around the edge of the bowl to shape the dough into a ball. Transfer to work surface and divide into four or six equal pieces. Can also divide into two for large pizza but I find the smaller sizes easier to handle and fun as personal pizzas. Shape each piece into a smooth ball by holding in hands and tucking edges under, then rolling in hands or on floured surface until the ball feels slightly taught and there are no seams. It should feel light and springy with a little tension on the surface.
  
• Place on a lightly floured tray and let rest at room temperature for 20-30 minutes to relax before stretching into pizzas, OR, cover and refrigerate for up to three days. When ready to make pizzas, let refrigerated dough warm to room temperature (~70F) about 45 minutes, so it will shape easier.
  
• Preheat oven to 500F or 550F, or BBQ or pizza oven per manufacture's directions.

  On a floured surface press and spread dough balls to about 8-inches for 4 doughs, or 6 inches for 6 doughs, with slightly thicker edges. A rolling pin should not be needed. If the dough springs back, let it rest a couple minutes. Don't get too fussy; roundish or squarish is fine!
  
• Place dough on a well-floured or cornmeal dusted rimless tray or pizza peel.
  
• Top as desired! It's best to top just before sliding into the oven if using a pizza stone because the dough gets sticky quickly once moist toppings are added. Without a pizza stone, leave enough space for the pizzas to expand and bake directly on the pan.
  

No-Cook Chunky Tomato Sauce -- make up to 4 days ahead. Refrigerate.

• In a medium bowl combine all sauce ingredients. Stir well and let stand half an hour or more. It should thicken slightly. Sauce can be made ahead and refrigerated up to four days.