The above ingredients will yield 4 doughballs of 260 grams each.

This process is for people mixing by hand. If you have a mixer, this will also work.

Put flour in a large bowl (bowl #1) and combine instant dry yeast so it's evenly distributed

In bowl #2, combine water and salt. Stir for 30 seconds.

Add a little of the flour mixture to the water bowl and mix it by hand (or with your machine). Using a large spatula, incorporate the mixture, then add more of the flour mixture. Repeat until everything is mixed. Aim for 1/8th of the flour mixture at a time.

With the rough ball that has formed, pour in the oil and knead the dough for 2 - 3 minutes within the bowl. Transfer to a cutting board if your bowl is too small.

There's no trick to kneading dough. With the base of your hand, press down and away. Fold it in half, and press down and away in the other direction. Mainly, you're forcing everything to work together. Instructional video.

The dough shouldn't be wet or dry -- just a bit tacky.

Knead the dough by hand on a cutting board for an extra 30 seconds on a cutting board if you haven't done so already. Avoid adding more flour if its sticky, just work with it more. If its too sticky, add the smallest bit of flour (about 1/2t).

Fermentation

Place the ball in a zip-loc bag, a bowl, or any sort of container, then lightly coat the dough with oil. Store in the refrigerator for a minimum of 16 hours, up to 3 days. If you need the dough on the same day, store it in a bowl on the counter, covered in plastic wrap for about 4 hours or until it's doubled in size.

Cold fermentation / storing it in the fridge allows for a more complex flavor. Plan ahead, if you can.

After the cold fermentation, allow it to warm up on the counter for about two hours. Cover it in plastic wrap so you don't get a dried crust forming.

Shaping

Transfer to a cutting board or a clean countertop. Divide, measure the balls so they're 260g each. Shape the balls, then allow these to rise on the counter for 2.5 hours. Instructional video on shaping.

Hand stretch the dough balls and form your pizzas. Instructional video on hand stretching pizza dough.

The Bake

Preheat your oven to it's highest setting and preheat your stone or steel for 30 minutes, then broil for 30 minutes. I like to have the rack in the middle or one step up from the middle for a 3.5 minute - 6 minute bake using the broiler.