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1
In a large bowl, mix together the water with the sugar and 2 teaspoons flour.
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2
Add the yeast.
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3
Set aside until the yeast begins to foam or bubble, 8 to 10 minutes.
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4
(If the yeast fails to bubble, discard the mixture and start over.)
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5
Meanwhile, add the salt into the remaining flour until evenly combined.
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6
When the yeast is bubbly, using a fork stir in the oil.
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7
Start adding the flour mixture, a cup at a time, stirring until combined.
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8
As more flour is added, it may become hard to stir the dough with the fork.
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9
Keep incorporating the flour with your hands, gently kneading it into the dough.
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10
When all the flour is added, turn the dough out onto a well-floured board or working surface.
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11
Knead the dough just until it comes together in a smooth, supple mass, 7 to 10 minutes.
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12
Flour the dough and board as needed to be able to knead, but do not over-flour the dough or it will be tough; the dough should be very moist and somewhat sticky throughout (the high moisture content will keep the crust from drying out when baked).
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13
Clean and lightly oil the mixing bowl.
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14
Put the dough back in the bowl, lightly oil the top of the dough, then cover the bowl with plastic wrap or a damp kitchen towel and refrigerate overnight (this slows the proofing process to allow the flavors to develop).
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15
About 2 hours before baking, remove the dough from the refrigerator, punch it down and divide it into 4 equal pieces (makes 4 pizzas)
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16
Roll each piece into a ball and arrange on a greased baking sheet.
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17
Lightly oil the top of each ball and loosely cover with plastic wrap or damp kitchen towel.
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18
Set aside until almost doubled in volume, 1 1/2 to 2 hours.
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19
Lightly flour each ball of dough to keep it from sticking.
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20
Gently stretch each ball into a flat disk, working from the center of the dough outward, then stretching the outer crust to widen the disk.
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21
If the dough springs back, set it aside to rest on a floured surface and move to the next ball.
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22
Continue to stretch until each disk is 10 to 12 inches in diameter.
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23
Transfer each disk on a well-floured pizza peel or flat baking sheet before assembling to prevent the pizza from sticking before it is moved to the oven.
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24
Assemble the pizzas and bake.
