Excellent pizza dough

Ingredients:

Warp

• 2 tablespoons of sugar
• 1 tbsp coarse salt
• 1 tbsp. l. natural olive oil
• 3/4 cup warm water
• 2 tbsp. bread flour
• 1 teaspoon of instant yeast
• 2 teaspoons olive oil
• Olive oil for the base
• Wheat flour for dusting the pizza paddle

Topping

• 40 ml. tomato pizza sauce
• 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes
• A combination of three types of grated cheese, such as mozzarella, Monterey Jack and provolone

Preparation:

1. In the work bowl of a stand mixer, place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and the second cup of flour.
   
   Using the dough hook attachment, begin mixing the ingredients on low speed until the dough forms a ball. Coat the dough hook with cooking spray. Attach the hook to the mixer and knead the dough for 15 minutes on medium speed.
2. Tear off a small piece of dough and press it to form a disk. Stretch the dough thinly. Hold it up to the light and perform the so-called gluten window test: thin membranes should form that do not tear. If the dough tears in thin spots, knead it for another 5-10 minutes.
3. On the counter, roll the pizza dough into a smooth ball. Place it in a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and turn the dough ball over several times. Cover the bowl with plastic wrap and refrigerate for at least 18 hours and up to 24 hours.
4. Place a pizza stone or ceramic tile on the bottom of a cold oven and turn the oven temperature to the highest setting, approximately 260°C (500°F). If the oven has a baking coil at the bottom, set the rack to the lowest position and place the tile on it.
   
   Using a knife or dough scraper, divide the pizza dough into 2 equal portions. Press the dough onto the work surface to form a disk, then shape the dough into a ball.
5. Lightly dampen your hands with water and rub the work surface to moisten it. Roll the dough on the work surface until it becomes firm. Cover the dough ball with a kitchen towel and let it rest for 30 minutes.
6. Repeat the same steps with the other piece of dough. If you won't be baking the pizza right away, spray a resealable plastic bag with cooking spray and place the dough inside. Refrigerate for up to 6 days.
7. Dust a spatula with flour and place the dough on it. Use your hands to form a border around the edges of the pizza. Stretch the dough into a round disk, rotating it after each stretch. If you're feeling adventurous, try doing this in the air.
   
   Shake the pizza dough with a spatula to ensure it slides onto a pizza stone or tile. (Pre-bake the dough for a crispy crust, or let it rise for an additional 30 minutes for a softer crust.)
8. Brush the edges of the baked crust with olive oil. Spread the pizza sauce evenly over the crust. Sprinkle with herbs and cheese.
   
   Transfer the pizza to a baking sheet and bake for 7 minutes, until golden brown and the cheese is bubbling. Let rest for 3 minutes before slicing.