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1
Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl.
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2
Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball.
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3
Spray your hook attachment with cooking spray and swap it out with the paddle.
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4
Knead dough for 15 minutes on medium speed.
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5
After 15 minutes, tear off a small piece of dough and flatten into a disc.
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6
Stretch the dough until thin, hold it up to the light, and look to see if a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough.
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7
If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes.
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8
Form the dough into a smooth ball on the countertop, sealing it unto itself.
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9
Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat.
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10
Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours.
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11
Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500u00b0 or mine goes to 550u00b0.
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12
Split the dough into 2 equal pieces using a knife or dough scraper.
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13
Flatten each piece into a disc onto the countertop and then fold each piece into a ball.
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14
Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball.
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15
Cover with a tea towel and let rest for 30 minutes.
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16
If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag.
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17
Seal and refrigerate for up to 6 days.
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18
Sprinkle flour or cornmeal onto peel and place dough onto the peel.
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19
Using your hands, form a lip around the edges of the pizza.
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20
Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin!
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21
Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
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22
Dress and bake the pizza immediately for a crisp crust or rest the stretched dough for 30 minutes if you want a chewy texture.
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23
To dress the pizza, brush the rim of the pizza with olive oil.
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24
Spread the pizza sauce evenly over the pizza.
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25
Sprinkle the herbs onto the sauce and then any toppings you might want.
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26
Top with cheese.
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27
Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing.
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28
Rest finished pizza for 3 minutes before cutting.
