¾ cup (175 ml) lukewarm water
Pour ¼ cup of the lukewarm water into the bowl of an electric mixer fitted with the dough hook. You can also do this in a bowl with a wooden spoon.
Lightly oil the tops of each ball, cover with plastic wrap and refrigerate for 24 hours.
You can also place each ball into a zip-lock plastic bag.
Simple Pizza Sauce
1 T (15 ml) extra-light olive oil
2 cloves garlic, pushed through a garlic press
1 (24 oz/680 ml) bottle strained tomatoes
1 t (5 ml) fresh or freeze-dried oregano
1 t (5 ml) chopped fresh or freeze-dried basil
Sea salt and freshly ground black pepper
In a saucepan over medium heat, add the oil and sauté the garlic for one minute.
Pour in the strained tomatoes and add the oregano and basil.
Season to taste with salt and pepper.
Simmer 20 to 30 minutes.
Alternatively, you can just bake pizzas on pizza pans.
In the meanthime, place another pizza on bottom rack after the first pizza has been cooking on the stone for 5 minutes.
I do an assembly-line of pizzas this way, definitely using a timer.