In a separate bowl, mix salt and yeast (and sugar if using) into flour
Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
Test final dough temperature, which should ideally be between high 70s to low 80s (optional)
Dividing and Rising
Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]), shape into a ball, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).
Assembly and Baking
The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour
Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.
Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.
Use of weight based measurements is highly recommended instead of US Customary. You will need a kitchen scale.
METRIC amounts DO NOT correspond exactly to the US Customary amounts because, for example, 796 grams equals 6.4 cups (and most can't measure 0.4 cups or 0.22 cups). Recipe was based on grams.
TO MAKE MORE OR LESS DOUGH
Use the 0.5X; 2X; 3X buttons in recipe card.
If you want to use the dough the next day, knead a little more (slow speed for about 8 to 10 minutes)
If you have time to let the dough rest for 3 days, knead for 4 to 5 minutes, low speed or hand knead.
TO FREEZE THE DOUGH:
After mixing dough and dividing into balls, place dough in refrigerator for at least 24 hours.
Then, place on baking sheet lined with plastic wrap or parchment paper, cover loosely with plastic wrap and freeze until firm (~ 2 to 3 hours or up to overnight).
Wrap frozen dough balls individually in plastic and store in zipper-lock bags to store for up to 4 weeks (longer may work, but results might vary).
Before using, transfer unwrapped dough into the refrigerator for 12 to 24 hours before making pizza.
Bring dough to room temperature for 20 to 60 minutes before baking (less time for hot kitchen/summer and more time for cool kitchen).
62% hydration, 0.4% yeast, 2% salt, 1.5% oil, and 1% sugar with a thickness factor of 0.08 using this calculator: http://www.pizzamaking.com/dough-calculator.html or this pizza dough calculator (which is easier to access).
Nutrition is estimated for one slice of pizza without any toppings.