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Combine the flour, salt, sugar, and yeast in a stand mixer. Add the oil and water and mix until a shaggy ball forms.
Knead the dough for about 10 minutes until smooth and satiny.
Divide the dough into two equal balls, coat in oil, and refrigerate for 3-5 days.
The day before baking, roll out each dough ball to a 14-inch circle and let rest overnight.
Preheat a baking stone or steel to 500°F.
Transfer one dough disk to a pizza peel, top with sauce and cheese to the edges, and add toppings.
Bake for 10-12 minutes until crispy and browned.
Cut the pizza into squares and serve.