In a large metal bowl combine the flour, yeast, salt and sugar. Mix thoroughly with a fork.

Prepare a large plastic bowl by coating the inside with a thin layer of canola or vegetable oil. Pour the dry ingredient mixture into the bowl, then create a depression in the middle of the pile of flour.

One mixed, knead and fold the dough in on itself just enough to mix it. Sprinkle on some flour at this stage if the dough is sticky. (Avoid gluten production by minimal kneading)

Rest the dough (Autolyse): Cover the bowl with a damp towel and let the dough rest for 2 hours at room temperature.

Prepare a plastic container/lid by lightly coating the container with canola oil or vegetable oil. Knead and fold the dough ball a few times, and then transfer it into the container.

Put the sealed container into the refrigerator crisper for 48 hours. Note: You can just bake this on day 1. The two days in the fridge help develop flavor and make the dough a little fluffier.

Second Fermentation (Proofing): Gently stretch or roll the dough to fit the dimensions of your pan. (Avoid gluten production) Cover dough with plastic wrap or a damp cloth, and let it proof for another 1-2 hours at room temperature.

Add toppings and bake. I bake this at 425 on a pizza stone for about 19-20 minutes.