this was in the new book by Andrea Mugnaini "The art of wood fired cooking". three hour pizza dough,1 1/2 cups warm water , 1 teaspoon ady, 4 cups 00 flour ,1 teaspoon salt, 1 teaspoon olive oil. use 1/4 cup of the water to proof yeast for 5 minutes, add all ingredients other than oil to mixer mix low for 2 minutes, add oil mix two more minutes, cover and rest 20 minutes. resume mixing on medium low speed for 3 minutes. place in a oiled bowl for 2 1/2 hours until double. yields 32 ounces of dough.