This recipe needs to be made a day ahead for best results, and also works best with a stand mixer or other mechanical dough-kneading apparatus; the dough should be kneaded very well in order to get enough elasticity for hand tossing.
This is largely based on a recipe from Alton Brown, as seen on "Good Eats."
Dump everything into the machine and knead until the dough is ready -- not sticky and somewhat elastic. You may need to add a bit more flour.
Roll the dough into balls, dust with flour and wrap *loosely* in individual plastic bags. Leave enough room for the dough to rise. Place in the refrigerator for around 24 hours. Then it's ready to stretch and use!