Mix all ingredients in a medium sized bowl until dough comes together. It will be fairly dry. I use my stand mixer for this step, but it’s not necessary.
Knead the dough for 5-10 minutes until it becomes smooth. It’s too dry to knead in a stand mixer since it just gets stuck on the dough hook so I knead by hand. Just keep partially flattening and folding the dough, either with your hands in the air or on a countertop. The idea is to create longer strands of wheat protein (gluten) so the dough will stretch into a pizza disk.
I like to divide the dough into balls at this point. Each should weight about 239 grams, or you can just divide the dough into thirds.
Coat the inside of a lidded container with oil, then lightly coat the outside of the dough balls with oil. Place the dough balls into the container. You can let them rise on the countertop for about an hour (although up to 4 hours will also be fine) or you can put the container into the fridge for up to 2 days. Letting the dough rise slowly in the fridge lets a slight sourdough flavor develop, and it cuts down on prep time when you’re ready to eat. You want a lid that keeps out the air to prevent the dough from drying out, but the dough will release gas and possibly pop the lid. So make sure to use a container where the lid can pop if needed.
When you’re ready to make pizza, be sure to bring the dough out of the fridge and let it come up to room temperature for about an hour. The dough will be really hard to stretch if it’s cold.
I like to put a piece of parchment paper on my countertop and shape my dough on the paper. Sprinkle a little flour on top of the paper. Now pull and stretch each dough ball into a disk about 12 inches in diameter.
You can bake your pizza at about 525 degrees in your oven on a preheated pizza stone or cast iron skillet, or at 800 degrees in a pizza oven. At 525 degress you can bake on the parchment paper on top of a preheated pizza stone. The paper will get scorched on the parts that aren’t covered by pizza dough, but that’s OK. No parchment in an 800 degree dedicated pizza oven.
If you’re going to transfer the topped pizza directly onto a preheated pizza stone, be sure to build your pizza on a well floured pizza peel or flat cookie sheet. The pizza dough should slide freely on the peel, so use a lot of flour. The flour will absorb into the pizza dough if you don’t move fast, so top the pizza quickly and get it into the oven before it starts sticking. Plan on 8-9 minutes in the oven at 525 degrees or about 2 minutes (or less) in an 800 degree pizza oven.