Mix all the dry ingredients together and then add the water. Mixing in a stand mixer is certainly easier than doing it by hand. If you are working the dough without a mixer, keep it in the bowl, don't knead it on a board or you will add too much extra flour.
Knead for 5-8 minutes. Make sure the dough is sticking to the bottom of the bowl, as in this picture. Add water or flour little by little to achieve this consistency.
Turn the dough out into a clean, oiled bowl, cover with plastic wrap and refrigerate for 12-24 hours.
