This is my know-by-heart, tried-and-true pizza dough recipe that makes two 10 to 12-inch crusts. There are thousands of pizza crust iterations, but this crust is unique in that it is slightly easier to handle than a typical neopolitan style, and yet can be formed quite thin. Use same day or refrigerate/freeze for up to 3 days for the best flavor.
In a kitchen aid fitted with a dough hook, combine the flour, yeast, and salt and mix. Add the oil and mix, then add the water slowly, mixing to create a sticky dough. Continue to knead with the dough hook (or by hand) until it's as soft as a baby's bottom. After 10 minutes or so, cut the dough in half and form into a neat ball.
You can use the dough right away but it will be less flavorful. What I recommend is to store the dough in plastic wrap and freeze immediately. The morning of the day you plan to make pizza, take it out of the freezer and put it in the fridge to thaw. Remove from the fridge 30 minutes before making the pizza (while making the toppings and preheating the oven).
Preheat oven to 500°F. Form dough on top of parchment paper dusted with rice flour -- works best for sliding and baking directly on parchment is ok. You want the dough to be about 3 mm thick because it will double in thickness as it cooks. Place crust onto a peel, then add toppings. Carefully transfer onto a pizza stone on the middle shelf and bake for about 12 minutes.
Freeze for up to 3 months.Coarse cornmeal can be used underneath pizza dough, but I recommend rice flour aka rice starch. If you don't have either, simply place dough on top of parchment paper.