New York Style Pizza Dough for your bread machine/fridge cold proof

3 cups King Arthur bread flour
1 1/4 cups warm water

1 teaspoon instant dry yeast
1.25 teaspoons salt
1 teaspoon sugar
1-2 tablespoons of your best full-flavor olive oil

Remove the dough receptacle for the machine, fill it with hot water, and allow it to sit for 4 minutes, empty, dry thoroughly, and return to the bread machine. 

Add warm (not hot) water to the dough receptacle, and add sugar to the water. 

Whisk together Flour and instant yeast in a separate bowl, add to the dough receptacle, then place salt on top of the Flour. Turn on the dough cycle and close the lid. 

Return in a few minutes, open the lid, and scrape any unincorporated flour from the sides and bottom using a rubber spatula. 

Close the lid and walk away for a few minutes; once all the dough is incorporated and hydrated, slowly drizzle one tablespoon of good olive oil onto the dough ball. Recheck the dough during the cycle and add an additional tablespoon of olive oil only if the dough ball has lost its smooth look. 

When the dough kneading stops, time 15 minutes to allow the dough to rest, dump onto a floured board, divide into 2 equal-sized dough pieces, shape it into smooth disks, pinch the bottoms closed, and spin it round and round with the sides of your palms to form. 

Oil the inside of one sizeable gallon-sized zip lock bag, place dough in the bag, laying flat, and place the bag in the fridge for 2-3  days. 

Remove the dough from the refrigerator 1-2 hours before working with it. Flour a surface generously, take one disk at a time, lay on a floured surface, and sprinkle Flour on the top of the dough disk. Stretch out your dough. 

Preheat the oven to 500 degrees; if you have a pizza stone or steel, use it. If you have a large baker's cast iron baking pan, use it. Otherwise, a flat cookie sheet will do. Cook for 10-12 minutes on the lowest shelf of the oven. I prefer the 12 minutes myself. If you have a stone or steel, you must figure out your time by trial and error. 

Refer to Youtube for a dough stretching video on stretching out and handling your dough when making the pizza. 

Note: I divided the dough into 3 discs, as is evident in the photos. The recipe should be for 2 discs, as the crust was too thin and stretched; I'm learning. 

Note on Flour* Use bread flour; the higher protein content makes for a firm dough that will resist tearing, so you can stretch and shape your dough. All-purpose Flour will not work as the structure is not strong enough. Also, try and use something other than a fancy 00 flour, as your oven will never get hot enough for it; 00 requires at least an 800-degree temp to cook correctly.