When it's finished proofing, add your yeast/water mixture to your dry ingredients.
I start by mixing with a spatula, then I switch to using my hands. You want to continue kneading until you end up with a smooth, elastic ball of dough. If it's too sticky you can add a bit more flour.
At this point, I remove the dough from the bowl and drizzle a teaspoon or two of olive oil into the bottom of the bowl. Using my fingers, I spread the oil all over the inside of the bowl. Then I replace the dough and rotate it on the bottom of the bowl to coat it with oil.
It may look time consuming, but, except for the rising time of the dough, it really isn't. We get six individual sized pizzas from each batch of dough.
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