In a kitchenaid mixing bowl, add the ingredients in the following order:
Warm water, salt, olive oil, bread flour.
Make a well in the top of the bread flour and pour the dry active yeast into the well.
Turn the kitchenaid on low and stir until wet and dry ingredients begin to form a shape.
Turn the speed on the kitchenaid up a notch and run the mixer until the dough becomes a ball and has incorporated all of the ingredients.
Remove the pizza dough from the mixer and knead a few times on a lightly floured surface.
Spray a bowl with some cooking spray or lightly coat with a thin coat of olive oil. Place the dough in a large bowl with plastic wrap laid over top. The dough will rise and double in size over the span of time proofing. Refrigerate for at least 24 hours, but no longer than 72.
Remove dough from refrigerator when ready to use. Bring to room temperature and shape and stretch the dough into the desired size.
Top with your favorite toppings and place on a pizza stone in a preheated oven. Bake for 20 to 30 minutes or until cheese begins to brown and crust is bubbly and blistered in spots.