To get started, get yourself a nice, flat place to work. I have tiled countertops, so I use a board from Chef's Catalog. Then, mix the flour, salt and yeast together in the mixer bowl. Add the oil, sugar, and cold water and mix (using a large spoon or your dough hook) well to form a sticky ball of dough. Move this to a well-floured board and knead (THIS IS THE FUN PART!) using your hands (also well-floured) for about 5-7 minutes. It took me 10 minutes. Once you are done, your dough should be elastic and smooth.
The following day, about 2 hours before you plan to use your dough, remove it from the fridge and peel it out from the bag onto your lightly oiled and floured work surface. Using plenty of flour for your hands, the surface and the dough, press the dough into a round disk about 1/2" thick. Cover it with a towel or some plastic wrap and allow it to rest for about 2 hours.
After 2 hours rest, sprinkle the back side of a large baking sheet or jelly roll pan with durum/semolina flour or cornmeal and move the dough to your floured hands, keeping your fists rounded. Begin by stretching the dough in a circular motion with your hands. When you are comfortable, progress to a full TOSS! While you are doing this, if the dough sticks to your hands - FLOUR them! If the dough does not want to stretch or expand, it just needs a little more time to rest. Set it down for another 20 minutes and try again.Once your pizza crust is the size you want it, place it on the back of your baking sheet, making sure there is enough flour or cornmeal to keep it from sticking. (You are going to want to be able to slide it off onto your pizza stone.)
Top your pizza with the toppings of your choice and place the pan in the oven, or slide it off on to your preheated pizza stone. Bake at 500 for about 5-8 minutes and then begin checking. You want the crust to be cooked from the underside, but the cheese and toppings on top to be melted and hot.