1 C + 2T water
2 tablespoon olive oil
3 C flour (I use all purpose to increase flexibility)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon yeast
Make on regular dough setting then when it is done put the punched down dough into a glass bowl, cover tightly and put in the refrigerator for about 8 hours. Form into the size ball you want for each crust and let sit at room temp for 2 hours. Then take the individual balls and make your crusts.