In a large bowl, whisk the flour, salt, and yeast to combine.
Pour water around the outside of the dry ingredients. If using an electric mixer, use the dough hook and mix on low speed until the ingredients come together to form a dough. If you do not have an electric mixer, use a large spoon to combine into a dough.
Let the dough rest for 10 minutes.
Once the dough has rested, knead on low speed (or by hand) for 10 minutes.
Pour oil into a large bowl. Add the dough ball to the bowl and turn to coat in the oil.
Cover and refrigerate for 24-72 hours.
Remove from the refrigerator and let come to room temperature for 2 hours.
Preheat a baking stone in the oven at 500 degrees F for at least 30 minutes.
Turn the dough onto a well-floured surface and divide into 3 balls, about 10 ounces each. (This will make 3 12-inch pizzas. Divide into 2 balls for larger pizzas.)
Working with one ball at a time, press your fingers into the dough, moving the air bubbles to the outside edges of the dough, forming a circular disk.
Place your right hand on the right side of the dough and press the dough while stretching it out with your left hand. Turn the dough and continue to press and stretch until it is in a 12-inch circle.
Place the dough onto a floured pizza peel. Work quickly to add sauce, cheese, and desired toppings to the dough.
Slide the dough onto the pizza stone by shaking the peel quickly. Bake for 6-8 minutes, or until the bottom of the dough is crisp and the cheese is melted.
When stretching the dough, leave an inch around the outside of the dough that you do not press, so that you have a thick and airy outer crust.If cooking on a baking sheet instead of a stone, sprinkle some cornmeal onto the baking sheet, then add the stretched dough. Top the pizza directly on the baking sheet and bake in a 450 degree F oven for 15-20 minutes.