A pizza stands and falls by way of its crust. This simple dough will get you there every time.
18-20 oz flour, preferably Italian 00 or bread flour
1 ½ cups warm water
1 tsp instant yeast
2 tsp salt
Place the water in the workbowl of a stand mixer with the dough hook attachment in place. Add flour, yeast, and salt.
Mix at low speed until the dough has come together before increasing the speed to 2. Knead for 10-15 minutes. If the dough is too sticky, gradually add more flour until the dough just pulls away from the sides of the bowl.
Once the dough is finished kneading, remove the dough hook, roll the dough into a ball, toss with oil in the bowl, and cover the bowl with plastic wrap. Leave the dough in the refrigerator overnight.
At least an hour before baking, ideally at least two hours before, remove the dough from the refrigerator. Turn the dough out onto a floured counter and cutting board and divide into three equal portions with a bench scraper.
Shape each into a ball and cover with a lightly damp tea towel for an hour before shaping.