Measure all dry ingredients and add to the bowl of a stand mixer fitted with the dough hook attachment.

Measure the water and olive oil into a measuring cup and then add to the dry ingredients.

Mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl.

Increase mixer speed to medium and knead for 5 minutes.

Remove the dough to a lightly floured countertop and smooth into a ball.

Lightly oil a mixing bowl, place the dough in the bowl and cover with plastic wrap.

Refrigerate for 18 to 24 hours.

Place rested dough on the countertop.

Punch down the dough into a rough rectangle shape, then tightly roll into a 12- to 15-inch log.

Split the dough into 3 equal parts using either a large serrated knife or dough scraper.

Flatten each third into a disk, then shape it into a smooth ball by folding the edges of the round in toward the center several times and rolling it between your hands on the counter.

Cover each ball with a clean tea towel and allow to rest for 30 minutes.

To bake, place a pizza stone on the lower rack and heat the oven to 500°F, or hotter if possible.

When you’re ready to build the pizzas, sprinkle a couple teaspoons of flour on a peel and place the dough right in the middle.

Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip.

Stretch the dough either by spinning it or by placing the dough on a board and continuously turning and pulling.

Brush the lip with oil, then dress the pizza with olive oil and tomato sauce.

Top with fresh herbs and a good melting cheese.

Slide the pizza onto the hot pizza stone.

Keep an eye on the dough for the first 3 to 4 minutes.

Bake for 7 minutes or until the top is bubbly.

Let it rest for at least 2 minutes before slicing with a chef’s knife or pizza cutter.