The Best Pizza Dough Ever

I think the name says it all. This recipe is simple, easy and deeeeeelicious.

Servings: 6 personal pizzas

Add dry ingredients + 1 1/2 cups of the water to a stand mixer fitted with the dough hook and mix until fully incorporated, adding the extra water as needed to create a soft, but not sticky dough. Knead with the dough hook for about 10 minutes.
Lightly dust clean countertop with flour and divide your dough into six equal balls, if you want to do small 6-8" personal-sized pizzas. Otherwise, you can make fewer, but larger dough balls for larger pizzas.
Shape dough into balls by folding ends under, rounding each into a tight ball. Place on a lightly oiled sheet pan, cover with plastic wrap or foil or a damp kitchen towel and place in fridge overnight.
Remove dough balls from fridge at least two hours before making pizza.
Preheat oven or grill (set up for indirect heat) to 500 - 600 degrees (or as high as your oven will go). Preheat pizza stone or cookie sheet in oven or on grill as well. Pizza stone needs a good 45 minutes to heat up.
Use the pads of your fingers to gently press air out from the center of your pizza rounds, and toward the edges to make that crust lip. Lightly sauce + top pizzas as desired.
Use a pizza peel or floured cookie sheet to transfer pizzas from the counter to the oven or grill. (Read tips in blog post for a good technique.) Cook 7-10 minutes (for smaller pizzas), rotating pizza every so often if desired to evenly brown the crust.
Let cool a couple minutes, then slice and serve!