Place water, sugar and yeast in a mixing bowl. Stir  to dissolve the sugar and let stand for 3 minutes. Add flour and salt and mix by hand or with a dough hook and mixer until the water is fully absorbed by the flour. Then add the oil. Knead by hand or by mixer until the dough is uniformly very smooth. Roll the dough into a ball and place it on an oiled plate. Cover with food wrap, and refrigerate for 48 hours. Take the dough out of the refrigerator one hour before baking. 

Preheat the oven to 415°F. Stretch the dough to a 16” diameter circle. It is best to do this by laying it on a counter with flour sprinkled on it and stretching it while it is laying flat on the counter. This will prevent the dough from stretching too thinly which may cause it to tear.  

Place stretched dough on a cookie sheet, top with sauce, and basil. Then add the cheese. You can add other toppings but keep them to a minimum. The pizza will bake better with fewer toppings. Place the cookie sheet on the middle rack of the oven and bake until the edge of the pizza is a bit more than golden brown. If the bottom of the pizza has not browned, place the cookie sheet on the lowest rack for one minute and then check it. Be careful, the bottom of the pizza will brown very quickly on the lowest rack. Remove pizza and let stand for a minute or two. Cut and enjoy. 

For the pizza sauce you can purchase a good quality sauce in a jar or use a 15 oz can of tomato sauce. If you use a can of sauce add one tablespoon of sugar and 1/4 tablespoon of salt to it and simmer on low heat for 15 minutes. This can be made a day beforehand and then refrigerate until used. High gluten flour can be found at some local supermarkets labeled pizza flour. King Arthur brand has one and there are others. High gluten flour can also be ordered from Amazon.