How to make pizza dough from scratch

This recipe is a 2 day process. The first thing you're going to make is the sponge for the dough and then the dough itself. You can use this dough recipe to make pizzas [duh, lol], strombolis, and you can use it for the Broccoli and Ricotta Calzone recipe. Let's get started.

Day 1:
[Sponge]

• 1 c lukewarm water
• 1/4 oz active dry yeast
• 1 c all-purpose flour

Put water in mixer bowl, sprinkle half of the yeast [reserve the rest for the dough] and 1/4 tsp flour over water. Let stand until yeast dissolved and look spongy, about 4 minutes.

1. Add remaining flour, whisk until smooth, scrape down bowl. Cover with a plastic wrap. Rest at room temperature overnight, about 12 hours.

Day 2:

[Dough]

• 1 1/2 c lukewarm water
• 2 tsp ground sea salt
• reserved yeast 
• 6 c all-purpose flour

1. Add water, salt, reserved yeast, flour [1 cup at a time], in mixer, beating with a dough hook to blend [If you don't have a mixer with a dough hook, a food processor should work].
2. Beat until the dough is smooth and comes cleanly away from the bowl, about 15 minutes. If dough is too sticky, beat in more flour [about 1/4 cup] at a time. Scrape onto a floured surface. Knead into a smooth ball.
3. Brush inside large bowl with oil. Add dough ball, turning over to coat. Cover with plastic wrap and chill [1 hour]. Remove plastic and punch down the dough.
4. Cut into 8 equal pieces. Knead into smooth balls. Arrange 4 balls on flour dusted table, cover loosely with kitchen towel, let rise until almost doubled [1 hour].
5. Preheat oven to 500F. Work 1 ball at a time. Dust dough with flour as you stretch it. Shape dough ball into 5 inch round, then gently stretch and roll it out into a 9 inch round.
6. Sprinkle large baking sheet with cornmeal. Put dough on top, brush lightly with oil. Top as desired and slide into oven.
7. Bake until crush is crisp brown and check underside [about 14 minutes].