Herbed Pizza Dough

Tonight we're having pizzeria-style pizza for dinner.  I made pizza dough last night and put it in the refrigerator since it tastes better when it's been sitting for at least 8-12 hours before cooking.  I found the original recipe on AllRecipes.  The one below has minor changes, mostly because I'm too lazy to mince garlic for this.

Ingredients

• 1 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons olive oil
• 3 tablespoons white sugar
• 1 teaspoon salt
• 2 1/2 cups bread flour
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried basil leaves

Directions

1. Combine ingredients in bread machine pan according to your bread machine's instructions.  (For mine, this means wet ingredients, flour and dry stuff on top of that, then yeast in a little concave in the flour.  If you aren't using a bread machine, combine your sugar, warm water, and yeast.  Then while it's blooming for about 10 minutes, put together your dry ingredients.  Then combine your wet and dry ingredients.)
2. Turn machine on dough cycle.  (If you aren't using a bread machine, knead the dough for 15-30 minutes, then cover it with a cloth and let it rise for half an hour.)  Punch the dough back down and put it in a sealed plastic bag and store it in the refrigerator for up to three days.  It can sit in the freezer for even longer.
3. Preheat oven to 475 degrees F (245 degrees C).
4. Roll out dough on a lightly floured surface. Don't bother with a rolling pin; use your hands and it'll be easier.  Spray a large pizza pan with nonstick cooking spray, or better yet, sprinkle the pizza pan with corn meal instead. Place dough on pan and add your choice of pizza toppings.
5. Bake in preheated oven until golden brown, about 12 to 15 minutes.