Sounds good. My goal is to provide alternatives so others don't walk away from a good thing. The 1 tsp of sugar noted in the pizza dough in my hyperlink above is actually a combo of honey and sugar.
Even though 1 tsp of honey is just over 1 tsp of sugar in nutrition, I've found that I can use honey with less of an effect on pizza crust color and browning. Honey can be a bit magical in taste/texture.
Here is what I did for two 16.75 oz pizza doughs. I've found this to be flexible for many styles of dough. For American, you can make two 12" or 13"; for just a bit thinner, you can make two 14" with a nice outer edge, which is what I did in the picture:
1) 20 oz of Harvest King (*King Arthur Bread, All Purpose or combo works*)
2) 12 oz of cool water (60% hydration with wet weather. Use part non-fat milk for taste... American style pizzerias benefit from milk sugar left alone by yeast.)
3) 1 tsp sugar + 1 tsp honey (a dab or two of honey... too hard to get off spoon. Total additional sugar: 1.25g per serving. Sometimes I do a complete swirl, about 2 tsp.)
4) 2 TBL corn oil (thought I'd use the oil in Chicago recipe. Oils soften inside of crust and are useful for higher protein flours).
5) 1 tsp salt (salt tightens the dough. For American style, I like an easier stretch. US team uses several times this for tossing).
6) 1 tsp active yeast (not proofed)
*KA Bread is 12.7% protein; KA All Purpose is 11.7% (nearly 1% higher than most All Purpose). Harvest King is 12% +-.3%, which puts it in the middle. Harvest King is a bit lower in Falling number; but they are close and both include Malted Barley, which impacts pizza crust color and fermentation. More on this here: http://home.comcast.net/~keck-foundation1/pizza-crust-color.html
(which I've upated to link to this recipe).
Add ingredients 2-5 in full amount of liquid. Then about 60% of flour or equivalent to weight of liquid. Spread the active yeast unproofed over flour, and mix with spatula. It comes together very quickly. Let dough sit for 10 - 15 minutes (or until I feel like getting back up).
Add rest of flour. Then let mixer with dough hook form it into a pizza dough at lowest mix (#1). Less than a minute. Take it off the dough hook and set in bowl. Let it rest a minute or two.
Once it is together, run it for 3 minutes at #1 mix, performing less than a minute of hand kneading in between to test it. The less the mix, the more airy and light crust. Harvest King flour seems to lick the bowl clean, and it is like clay. No stickiness at all... No lumps, no bumps, pretty darn smooth. Other bread flours like King Arthur will be ready by now as well.
Split it off into 2 doughs, bag it, and place it in the refrigerator for 2 or so days. With this pizza, no growth in the refrigerator.
Take pizza dough out of bag, and lay on top of doused flour on board. Cover with lightly wet rag for just over 1 hour.
20 minutes before cooking, set oven to 530F. Lay out dough by hand (quite extensible at room temp) and place on screen in middle of oven for 50 seconds. Then dress it up and tell it you're taking it out to eat.
Finally, 6 1/2 minutes in the oven at 520F - 530F.
Pizza crust has nice overall color. Harvest King creates a bit breadier/tighter pizza crust than King Arthur bread flour. But light with nice presentation of puffy outer edge crust and taste is like a basic fermentation bread roll.