In a stand mixer bowl, combine the warm water and sugar then sprinkle the yeast atop. Let the yeast bloom for about 5-10 minutes, until bubbly and frothy.
In the meantime, measure out the flour in a separate bowl then add the salt.
Once the yeast is ready, add the oil then all the flour with the salt to the mixer and using the bread hook, turn on to stir to combine. Once combined, raise the speed to low (2 or 3) and knead for 3 minutes. By hand, combine and knead for 3 minutes.
Let the dough rest for 15 minutes then knead for another 3 minutes.
Lightly spray a large bowl with cooking spray, place the dough in the bowl and cover with plastic wrap. Place the bowl in the refrigerator for 8-24 hours, overnight being ideal.
Place the dough on a floured surface and using your fingers, stretch the dough thinly to the desired shape and size then transfer it to a lightly oiled cookie sheet. If the dough resists, leave it for a minute or two then stretch again. The dough can be split into more than one pizza.
To bake the pizza: place racks on the lowest and uppermost positions of the oven, preheat on the highest heat the oven allows. Bake for 8 minutes on the lower rack. Remove the par baked crust, add the toppings of choice mindful not to overload, and bake for 10-15 minutes on the upper rack, until desired doneness.
To make this crust without 00 flour: up the bread flour to 1/2 cup (100 grams) and use 206 grams (1 cup plus 1 teaspoon) of all purpose flour.
To reheat: pop in toaster oven to crisp and warm back up