Pizza dough mixed by feel

Put the water in a bowl: half a cup per pizza, two cups for four.

Add about half a teaspoon of dried yeast per pizza, or a little more.

Add a tiny pinch of sugar per pizza.

Add double zero flour, starting at roughly twice the volume of the water.

Add half a teaspoon of coarse kosher salt per pizza, up to a tablespoon total depending on the toppings.

Add a drop of olive oil.

Stir in as much flour as the water will accept with a wooden spoon, not hands; stop when the flour puffs around instead of absorbing. Scrape down the sides of the bowl.

Cover with a wet towel and let sit at least 15 minutes so the flour hydrates and the dough develops on its own.

Stir in more flour, as much as goes in easily, to roughly 70 to 80% hydration; knead by hand only if wanted.

Cover and let rise until doubled; said as 'a couple hours' here and later as bulk fermenting 'for just like an hour'.

Put a little olive oil in a one-pint glass container for each portion.

With floured hands, work in a little more flour if too sticky, then pinch off portions by eye into the containers.

Roll each ball in the oil and use it to paint the inside of the container.

Cover and rest about 20 minutes so the gluten relaxes before stretching.

Refrigerate portions not baked that day: at least a day, best a few days to a week. Freeze after a full rise for long storage.

Variation, pizza bread: turn the dough bubbly underside up, top with olive oil, garlic powder, pepper and coarse salt, and bake on a pizza steel preheated in an oven as hot as it goes.

Variation, pizza: turn the dough out oil side up, stretch by gravity, top with sauce and cheese, and bake.