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With a stand mixer using a paddle attachment: Mix all the dry ingredients by hand in a bowl of a stand mixer. Fit it with a paddle attachment and run on low speed while adding the water. Mix until the dough starts to form.
Scrape down the bowl, and mix another few seconds just until no dry flour remains.
Cut the dough in half with a pastry scraper. With damp hands, roll each piece into a rough ball and place into a container with oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 5 days. The dough should be roughly doubled in size before shaping.
If you have enough 2 cup containers, it's most convenient to divide the dough into balls (1 ball per pizza) and store each dough in a container with 14 g (1 Tbsp) of oil.
Oven 260C, preheat with stone for 30 min