24-Hour Pizza Dough

I enjoy weekend-long cooking projects, so this dough is perfect. Plus, it's probably one of the simplest recipes I've ever seen!

24-Hour Pizza Dough
Adapted from "The Doughmakers Cookbook" 
1 pie (roughly 4 servings)

Ingredients:
2 cups all-purpose flour, plus extra for kneading
1 1/8 tsp rapid rise yeast (roughly half a package of 1/4 oz yeast)
3/4 tsp salt (the original recipe called for kosher salt, but I used regular table salt since I only had that available)
3/4 cup very warm water
1 tbsp olive oil, plus 1 tsp

1. In a medium bowl mix flour, yeast, and salt until well blended.

2. Slowly mix in the water. Next mix in 1 tbsp olive oil. At this point you may want to do the mixing by hand, as a nice dough should be forming.

3. Remove dough from bowl and knead on a lightly floured surface for roughly 5 minutes, or until the dough is pliable and only slightly sticky.

4. Put 1 tsp of olive oil in a gallon-sized zippered plastic bag. Close bag and press on the outside to work the oil around the entire bag. Open the bag and add the dough. Let rest overnight in the fridge until ready to use the next day (dough will rise slightly during this process).

5. When ready to use the dough the next day, remove from the fridge roughly 20-30 min before you want to start cooking, so that it has time to come to room temperature and is more workable.

6. Enjoy!

Nutritional Info per Serving (roughly 2 slices per serving in an 8 slice pie):
Calories 237; Total Fat 3g; Cholesterol 0mg; Sodium 444mg; Total Carbs 44g; Protein 6g