Day 1

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.
3. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed.
4. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
5. Flour a work surface or counter. Line a jelly pan with baking paper/parchment.
6. Lightly oil the paper.
7. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
8. NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
9. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
10. NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
11. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil.
12. Slip the pan into plastic bag or enclose in plastic food wrap.
13. Put the pan into the refrigerator and let the dough rest overnight or for up to three days.

Day 2

1. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator.
2. Dust the counter with flour and spray lightly with oil.
3. Place the dough balls on a floured surface and sprinkle them with flour.
4. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter.
5. Sprinkle with flour and mist with oil.
6. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
7. Then stretch it into the size you desire, top it off with favourite ingredients and bake in a 450F - 500F oven. Enjoy!

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil (a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

Courtesy: http://chefinyou.com/