1 teaspoon yeast
1/2 cup plus 1 tablespoon warm water (105 to 110 degrees F)
1-1/2 cup bread flour or all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 teaspoon for coating
Making the Dough
Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is NOT hot; temperatures of 120 degrees F and above will kill the yeast, and your dough will not rise.
If using an upright mixer, use a mixing paddle because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes until the dough is smooth and elastic. Over-mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.
If mixing by hand, place the dry ingredients in a 4 to 6-quart mixing bowl; make a well in the middle and pour in the liquids (reserving the teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done, the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).
Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal airtight. Set aside at room temperature (70 to 80 degrees F) to rise until double in bulk; about 1-1/2 to 2 hours. The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become. Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place the bowl in the refrigerator overnight, covered airtight.
About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller, 6-inch pizzas are desired).
Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.
Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish air tight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about two hours.)