• In a stand mixer fitted with a dough hook, add the warm water, yeast & sugar. Give it a gentle mix and let it sit for 10 minutes.
• Once the mixture is bubbly, turn the mixer on low-med and add in the oil and bread flour one cup at a time. Then add your salt. Turn the mixer up to medium speed and let it mix for 8-10 minutes. The dough will be very sticky and stretchy. Using 2 tbs of the oil, thoroughly grease a plastic container big enough and transfer the dough. Cover and let it rise in the fridge overnight.

The Next Day

• Remove the dough from the fridge. Thoroughly oil your baking pan with the remaining 2 tbs. Transfer the dough onto your prepared pan and gently stretch it out to fill the sides. Let it rise at room temperature for 1.5 hours, covered, or until doubled in size. Preheat your oven to 450° 45 minutes before baking.
• Once your dough is doubled in size, drizzle the top with olive oil and grease your fingertips. Dimple your dough and top with your desired toppings. Bake for 30-40 minutes or until golden brown. Allow the bread to come to room temperature before slicing into. Enjoy!