Blend in salt and 1 tablespoon oil. Optional: blend in sugar.
Gradually blend in flour. If too sticky, add more flour.
Knead dough on a floured surface until smooth and elastic (about 10 minutes).
Shape dough into a ball, cover with a towel, and leave in a floured bowl or on a floured surface until it has doubled in size (about 1 hour).
Split dough into two balls of equal size.
Wipe each ball with extra oil, and place in sealed container. Refrigerate for at least 12 hours and up to four days. This cold fermentation step is optional, but makes the dough taste good.
If the previous step was followed, remove from fridge and warm to room temperature (about 1-3 hours) prior to using dough for pizza. This is another optional step, but makes the dough easier to stretch.