30 minutes + 24 hours (rise time)
The best pizza begins with a good dough.
Place warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes, stir, if the yeast hasn't dissolved completely. The yeast should begin to foam, indicating that the yeast is still active and alive. Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment. Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes. you don't have a mixer, you can mix the ingredients together and knead them by hand.
The dough should be a little sticky to the touch. If it's too wet, sprinkle in a little more flour.Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. Cover with plastic wrap and allow to rise 24 hours in the refrigerator.
Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.
Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).
Roll out your dough to desired thickness.
1 1/2 cups warm water
1 pkg. active dry yeast
3 3/4 cup bread flour (no exceptions)
2 Tbs. EVOO
2 tsp. salt
1 tsp. sugar