Pizza Dough Perfection

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I have been working on this recipe for awhile now to get exactly what i look for in a pizza crust: sweet, yeasty flavor with a big rise and chewy, bread-like texture. with some help from some fantastic, amazing chefs from this site, i've finally got it! thanks again and again to duonyte chef #50509"

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Steps

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Put 1 / 2 cup hot water in a small glass bowl , add 2 teaspoons of yeast and allow to sit for 10 minutes.

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Put 1 / 2 cup warm water in a large glass bowl , add sugar and stir to dissolve.

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Sprinkle remaining 2 1 / 4 teaspoons yeast over the top and stir to combine.

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Let sit 10 minutes.

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Add 1 cup bread flour and stir to combine.

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Allow sponge to sit on the counter overnight.

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Add remaining warm water and olive oil.

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Measure out remaining flour and add one handful at a time , stirring 5 times after each incorporation.

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After the dough has been mixed , before kneading let the dough rest for about 30 minutes so that the flour and water properly combine.

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Turn dough out onto a clean , dry , very well floured surface and knead in more flour until the dough is no longer completely sticky , but still a wetter dough.

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Allow to rise and ferment slowly in the refrigerator for 4 days , punching down once about 8 hours into the rise.

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Roll out the dough as follows - keep everything well floured .

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Ingredients

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dee514 "chef #34146"