Combine flour, sugar, salt, yeast and olive oil in a food processor and pulse until ingredients are well integrated, about 1 minute.

Add water slowly through the feed tube until a dough forms and the mass pulls naturally away from the sides of the processor work bowl. You may need less or more water depending on the humidity of the room and dryness of the flour, etc. Let rest in the bowl for 1 minute.

Process the dough for 1 minute to knead until the dough passess the “windowpane test.” Dough should be elstic but not sticky.

Turn out dough onto lightly floured work surface and portion into three equal portions. Form each portion by rotating with hands into a smooth, round ball. Place each portion into a large zip top bag coated with cooking spray. Seal and chill overnight or up to 2 days.

Freeze for up to three months. When using, thaw dough overnight in the refrigerator and let stand at room temperature for an hour before using.