Stir together the flour, salt, and instant yeast in the bowl of an electric mixer.

Add the oil and the cold water and stir on low speed until the flour is all absorbed.

Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or until a smooth, sticky dough forms.

Transfer the dough to a floured work surface and lightly oil a baking dish or platter.

Cut the dough into 3 equal pieces and shape each piece into a ball.

Arrange the dough balls on the prepared dish, cover with plastic wrap, and refrigerate overnight.

Remove dough from refrigerator and let rise at room temperature for 2 hours.

Preheat the oven to 500 degrees F with a baking stone in the lower third of the oven.

On a lightly floured work surface, press and stretch the dough into disks about 9 inches in diameter.

Dust a peel or the back of a sheet pan with semolina flour or cornmeal and lay the stretched dough on it.

Slide the crust onto the hot stone and bake until it starts to puff, about 3 minutes.

Remove from the oven and cool completely, then repeat with remaining dough balls.

Arrange cooled crusts on a baking sheet dusted with cornmeal and top with desired toppings.

Place pizzas in the freezer uncovered until completely frozen, 4-6 hours.

Wrap in a double layer of plastic wrap and place inside a large zip-top freezer bag.

To bake, preheat oven to 425ºF, transfer frozen pizza to a pizza pan or baking sheet, and bake for 10 to 12 minutes.