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If you’re using a standing mixer: Combine 1½ cups of the flour with the salt, yeast mixture, and olive oil. Mix it all up with the paddle attachment. Switch to the dough hook. Using a slow speed setting, add the rest of the flour a little at a time, until you have a sticky ball of dough. (If the dough doesn’t seem to be coming together, you may have to switch to manual kneading to get it into a cohesive ball). Knead for a couple of minutes, adding in as little flour as necessary to get the consistency described in the food processor directions. Form it into a ball. If doing it all by hand: Combine 1½ cups of the flour with the salt, yeast mixture, and olive oil. Mix it together in a bowl using a wooden spoon, until well-blended. Add the remaining flour gradually; at some point, the dough will get too stiff to keep working it in with the spoon … you should then switch to manual kneading. Knead until the dough is smooth (this may take a good 10-15 minutes), and form it into a ball. 3 Brush or spray the inside of a bowl with oil. Place the ball inside the bowl, cover with plastic wrap or a damp cloth, and let the dough rise in a warm, draft-free nook of your kitchen for an hour or so, until it’s doubled in size. 4 Punch dough the dough after this first rise. At this point, you can divide the dough into thirds or quarters if you don’t plan to use it today; wrap each portion tightly in plastic wrap, then pop 'em all in a freezer-friendly seal-able plastic baggie. Freeze for up to a month or so; when you're ready to bake up a pie, defrost the dough and let it slowly rise at room temperature for 4 hours or so, or in the fridge overnight/up to a day.
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