Measure out all ingredients into the bowl of a stand mixer.
Using the dough hook, mix on low speed until combined.
Knead a further 5-7 minutes. Dough will be smooth and elastic. The dough should clear the sides of the bowl but still stick to the very bottom of the bowl. If the dough is sticking to the sides, add 1 tsp flour at a time until it clears the sides. If the dough is not sticking to the bottom, add water 1 tsp at a time until it does.
Prepare a baking sheet by lightly coating with a spray of oil. Set aside.
Dump dough onto a clean counter. Using a bench scraper, cut the dough into four equal parts. I use my scale for this because I'm horrible at eyeballing it!
Shape each section into a ball by cupping the dough and pulling from the top centre down and around with your thumbs (watch the video to know what I'm talking about!)
Place each ball into the greased sheet a few inches a part. Spray balls to coat with oil then covers with plastic wraps, wrapping the plastic around each one so that they aren't exposed to any air.
Place tray in fridge for at least 24 hours but I find waiting 48 hours makes the best pizza!
When ready to bake, remove dough from fridge about an hour beforehand, if possible. This is less necessary if you wait 48 hours.
Adjust your top oven rack so it's on the highest level.
Place a pizza stone on the top rack then close oven and preheat to 500 degrees Fahrenheit (or the hottest your oven will go if it can't get that high).
Cut four pieces of parchment (or however many pizzas you plan on baking. You can keep the pizza dough in the fridge for several days and bake as needed. I usually plan on two baking days!)
Sprinkle some course semolina flour or cornmeal on a clean kitchen counter.
Place one ball of dough on the semolina and start to press down using three fingers on the outer rim of the dough to flatten. Avoid pressing down in the centre.
Flip over and keep pressing down around the perimeter. You may need to lightly flour again to keep the dough from sticking.
Once the dough is fairly flattened, give a couple of presses in the centre.
Now the fun begins! Pick up your dough and place on your knuckles to stretch it. Grapevine your knuckles around the perimeter as quickly as you can to stretch it. Put it down on a piece of parchment when it's as thin/thick as you want your crust to be.
Add a LIGHT layer of sauce, then cheese, and then your choice of toppings. Too much sauce and you'll end up with a soggy crust that's not cooked all the way through.
Using a pizza peel, transfer the pizza (including the parchment paper) to the preheated pizza stone on the top rack of the oven.
Cook for 10-12 minutes (length varies with the amount of toppings you've used!) Pizza is ready once the cheese is bubbling and the top of the bubbles are brown.
Remove to a cooling rack and allow to cool for 5-10 minutes before slicing.