1 Tablespoon vegetable oil
1-1/2 teaspoons or 1 packet active dry or quick rising yeast
1-1/2 teaspoons sugar
1 teaspoon salt
1 pound quality high gluten flour (such as King Arthur's bread flour)
Corn meal so dough doesn't stick and additional flour for rolling out dough
Combine first 5 ingredients in either the large bowl of stand mixer (warm water -- but not the additional water, oil, yeast, sugar, and salt) and let stand 5 minutes. Place bowl on a scale and tare it out. Add flour until you have 1 pound. Attach dough hook to stand mixer and mix ingredients until just combined, adding the additional water as needed. You do not want to kneed this dough any more than required to get it combined.
Shake some corn meal onto either a pizza peel (wooden cutting board with a handle) or a cookie sheet that doesn't have edges. Place the dough onto the peel/cookie sheet. Dock the dough (use a fork to poke lots of holes in the dough -- this prevents big bubbles from forming in the dough while it cooks).
Divide dough into 3 or 4 equal parts (I use the scale again) and put in 3 or 4 bowls, covering dough tightly with plastic wrap. Splitting into 3 parts will give you 3-14 inch pizzas. Check you pizza stone/peel to make sure they are large enough). Place dough in refrigerator for 24 hours. This is a very important step -- 1 whole day in the refrigerator! Dough can be kept refrigerated for at least a couple of days, or may be tightly wrapped and frozen.
Take dough out of the refrigerator about an hour before you're ready to use it (if frozen, you'll need more time, I put it in the refrigerator the night before or the morning of the day I want to use it) (I recently discovered that you can microwave it on defrost mode and that works fine too). You want the dough to come to room temperature. You can start rolling it out before it is room temperature, just know that it will take a bit longer to get it nice and thin.
Place pizza stone in oven and turn it on to preheat to 450 degrees.
Using sufficient flour to keep dough from sticking, roll out the dough and/or use your hands to flatten and then pick up and stretch it out on the backs of your fingers. I use a combination of both. This dough is very strong and can get very thin. If the dough was split into 3 equal parts, you should be able to get a 14 inch round pizza.
Shake some corn meal onto the pizza stone. I do this now, instead of sooner, because the corn meal will burn in the very hot oven. As it is, the corn meal will probably start smoking a bit when you sprinkle it on. Slide the dough onto the stone. Pre-cook for 4 minutes.
Remove dough back onto peel/cookie sheet. Add sauce and toppings. Place back on pizza stone and cook an additional 6-10 minutes, until cheese is melted and pizza looks yummy.
Cool for 5 minutes on wire rack or wooden cutting board. Then enjoy!!