Directions:

Pizza Dough:
1) Put flour, sugar, oil and 1.5 cups plus 2 tablespoons cold water in bowl of a stand mixer. Crumble in yeast. Using dough hook, mix on low speed until everything is moist, about 4 minutes, scraping bowl as needed with a rubber spatula. Increase mixer speed to medium and mix until dough clings to dough hook, about 4 minutes. Add salt and mix until dough is very soft and stretchy, another 3 minutes.
2) Cut dough into 6 or 7 equal pieces and roll into balls (about the size of a softball) on unfloured board. Arrange balls on baking sheet and scatter a little flour on top of dough. Cover entire sheet with plastic wrap and refrigerate overnight.
3) Remove dough from refrigerator and let stand at room temperature for 1 hour. Working one at a time, flatten ball on a floured work surface. Hold disk in the air and circle your fingers around the edge, pinching gently to make a border. It's easier to start stretching dough in the air instead of on a work surface, because gravity will pull and stretch it. Once it's about 8 inches in diameter, place dough on floured work surface and pat it out with your fingertips, from the center toward the edge, to fully stretch. Gently push your palms into center of the dough to stretch it toward the edges. Pat and stretch to about 12 inches in diameter and 1/8 to 1/4 inch thick. Top as you like and bake.
4) Make ahead: cover and refrigerate dough for up to 3 days or freeze in an airtight container for up to 1 month. Thaw and bring to room temperature before rolling out.

Basic Pizza Sauce:
Puree everything with an immersion or upright blender. Taste and adjust seasoning. Make ahead: You can refrigerate the sauce in an airtight container for up to 4 days.

Instructions for all pizzas:
1) remove all but the bottom rack in your oven. Set baking stone on remaining rack.
2) Preheat oven to 500 degrees for at least 30 mins before baking. If you have convection, turn it on to help brown and blister the bottom of the pizza.
3) Place dough on a well floured rimless baking sheet. Ladle 2/3 cup sauce into the center of the dough, then spread from the center to the edges by moving the ladle in widening concentric circles.
4) When recipe calls for fresh mozzarella, slice cheese into 2.5 inch thick rounds, then break each up into 2 pieces and scatter over pizza.