Whisk together flour, yeast, and salt. Pour in the water and olive oil and knead until the dough is smooth. This can also be done in a food processor, but I've never done that.

Transfer dough into a lightly greased bowl and cover with plastic wrap. Let ris for 2 hours or until doubled in size.

Turn the dough out onto a clean surface. The dough should be tacky, but not sticky (if it is, dust it with flour). Divide the dough into 4 equal portions and shape into smooth, tight balls. See how here.

Transfer dough balls into tupperware containers and refrigerate for at least 2 hours, up to 72 hours.

Take dough out of the fridge and let it rest at room temp for an hour. While the dough is coming to room temp, heat up your pizza stone in an oven or grill. I did 475, but ended up adjusting it to 500. You want the stone to get really hot.

On lightly floured parchment paper that will fit on your pizza stone (we like to trace ours out and cut), stretch the dough into a 11" to 12" circle and top as desired.

Place your pizza w/ parchment paper on to the pizza stone. Cook until the cheese is melted and the toppings are bubbling. The timing depends on the cooking method and temp so you just need to keep an eye on it and adjust temps as needed. We like to remove the parchment once it is cooked enough and let it cook directly on the pizza stone for the last few minutes.