Homemade Pizza Crust
4 ¾ C bread flour
1 1/3 C water, cool room temp
3 Tbsp extra virgin olive oil
1 ½ Tbsp sugar
2 tsp kosher salt
1 package active dry of 1 Tbsp instant yeast
Combine all ingredients except for the salt in the bowl of your stand mixer fitted with the dough hook and mix on low speed to form a shaggy dough. Turn the mixer off, cover the bowl and let sit for 20 minutes to allow the flour to hydrate. Next, add the salt and turn the mixer on medium speed to knead for about 8-10 minutes (15 minutes if kneading by hand). Your dough should be soft (but not sticky) and should not be sticking to the bottom/sides of the bowl (if needed, add flour a few tablespoons at a time to adjust).
Scrape the dough onto your lightly floured counter and knead for a few turns by hand to bring the dough into a ball. Lightly coat the mixer bowl with butter a little more extra virgin olive oil, return the dough to the bowl and cover tightly with plastic wrap. Allow the dough to rise for 1-3 hours until doubled in volume (exact time will depend on how warm your kitchen is).
Once dough has risen, uncover and punch down to deflate the dough. Cover tightly and refrigerate overnight. The next morning punch the dough down again and divide it into 2-4 pieces, depending on the size pizzas you want to make. Round each into an even ball and return to the refrigerator to rest for several hours or up to 3 days until you are ready to use.