To proof yeast, mix the warm water and 1 teaspoon sugar in a small bowl. Add the active dry yeast and whisk until dissolved. Let stand until the mixture is frothy and bubbles form on the surface.

In a large bowl, whisk 3 cups of the flour with the salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Once combined, make a well in the center of the flour. Add the yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. The dough has the right amount of flour when it's soft but not sticky.

Turn the dough onto a floured surface, and knead until the dough is smooth and elastic, six to eight minutes. For a hands-off method, knead the dough with a stand mixer for about three minutes. Add more flour to the surface as needed. Editor's Tip: Gently poke the dough to see if it's finished. The dough ball should spring back to its original shape. (Psst: Here are other great tips to tell if you're kneading dough the right way.)

Place the dough in a large greased bowl. Turn the dough once to grease the top. Cover it, and let it rise in a warm place for 30 minutes. Then, transfer the bowl to the refrigerator. Chill overnight. Editor's Tip: Cold fermentation in the refrigerator improves flavor and makes the dough easier to stretch. But if you forgot to plan ahead, skip the overnight chill.

Allow dough to come to room temperature before rolling. Editor's Tip: Room-temperature dough is much easier to work with! It will stay in place as you stretch it instead of springing back into a smaller circle.