In your stand mixer or large bowl, combine water, yeast, sugar, and one cup of flour. Gently combine and let stand for 3 minutes.
Following the rest period, begin to mix (use the hook attachment on your stand mixer) on low. Gently pour in remaining flour, salt, and oil. Let mix for 5 minutes on medium low speed (scraping the bowl as needed to keep the dough in the bowl).
Once mixed, form into ball and cover with plastic wrap. Let rise in the fridge for 2 days, punching down after the first day.
Once risen, remove dough from fridge 2 hours before cooking.
Prepare sauce by combining the tomato puree, dried herbs, salt, and sugar.
Preheat oven to 450 deg F, and place your pizza stone in the middle of the oven. Place dough ball on floured surface, and roll out into a 14” circle. Transfer to your favorite pizza peel, top with the sauce, then cheese (leaving a ½” lip around the edge). Slide onto the stone and bake for 9-11 minutes or until golden and puffy.
(No stone? No problem. Use a pizza pan and cook for 12-15 minutes in the middle of your oven.)