DAY BEFORE PIZZA DOUGH

2 tablespoons sugar
2 teaspoons plus 1 pinch kosher salt
1 teaspoon instant yeast
2 cups bread flour (white or wheat)
3/4 cup warm water
1 tablespoon plus 2 teaspoons olive oil, divided use
Olive oil, for brushing crust
Flour or cornmeal, for dusting

If using a bread machine, process according to manufacturer's instructions for dough, kneading for 15 minutes.

If using a mixer, place sugar, salt, yeast and flour in bowl. Add water and 1 tablespoon olive oil. Using the paddle attachment, mix on low until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook and knead for 15 minutes on medium speed.

Remove dough from the bread machine or mixer. Tear off a small piece, flatten it into a disc and stretch it thin. Hold it up to the light to see if the "baker's windowpane," or taut membrane, has formed. If the dough tears before this forms, return the dough to the machine or mixer and knead 5 to 10 minutes longer.

Roll the dough into a smooth ball. Place in a stainless steel or glass bowl. Add 2 teaspoons olive oil and toss to coat. Cover lightly with plastic wrap; refrigerate 18 to 24 hours.

TO MAKE THE PIZZAS:
Place a pizza stone or unglazed terra-cotta tile on the lowest rack of a cold oven; turn oven to 500 degrees F.

Split the dough into 2 equal parts. Flatten one into a disc, then tuck under into a ball.

Dampen the counter very lightly with water. Roll the dough by hand until it tightens. Cover dough with a towel and let rest for 30 minutes.

Repeat the steps with the other piece of dough. (To save half the dough to bake later, put it in a zip-top bag that's been sprayed inside with cooking spray. Refrigerate for up to 6 days.)

Sprinkle flour or cornmeal on a pizza peel; place the dough on the peel. Using your hands, form a lip around the edges of the pizza. With your knuckles, stretch and rotate the dough into a disc.

Shake the pizza on the peel to be sure it will slide onto the pizza stone. For a crisp crust, dress and bake the pizza immediately; wait for 30 minutes for a chewy texture.

Brush the rim of the pizza with olive oil. Spread with sauce and toppings of choice.

Slide the pizza onto the pizza stone and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

Makes 2 medium pizzas
Adapted by Kate Timmerman from the Food Network show
Source: Arizona Republic, September 4, 2004