 and flour in. I use a mixer with dough hooks to mix and knead the dough. Knead for about 00 minutes until smooth.  Spray the dough with the oil spray and cover the bowl with plastic wrap to keep the dough from drying and getting crusty. Let the dough rise until about double in size, usually at least a couple of hours. Longer rising times makes better dough. Dough rises best in warm conditions, so keep it away from drafts.  You can knead the dough every hour or two for better consistency. I have never found the time to do this. I just let it rise most of the day, then knead it a little just before dividing.  Dump the dough out onto a well floured board, kneed the dough for several minutes. Then divide into four equal pieces (each about softball size). Place on a floured board or sheet, spray tops with oil spray and cover with plastic wrap again. The dough will roll out easier if left to rest and rise for half an hour or more after dividing.  When you are ready to cook pizzas, roll each ball of dough out on a floured board, gently shake off extra flour and transfer to a pizza peel with corn meal on it to prevent sticking.  ## 