Make the dough:

In large bowl, whisk together flour, salt, and yeast; form well in center. Add water and oil, stir until dough just comes together. Knead dough vigorously by hand (10 minutes) or mixer (7 mins on #2). Cover with damp dishtowel and let rest 10 minutes, then knead vigorously again for the same amount of time. Lightly oil large bowl. Form dough into a ball, transfer to bowl and turn lightly to coat with oil. Cover bowl tightly with plastic wrap and refrigerate overnight.

The next day, punch down dough with your fist (dough will be stiff), then fold sides over one another, turn dough, tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.

When ready to make the pizza, divide dough into 4 pieces (or more or less depending on size preference), shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls.* Loosely cover with damp dishtowel and let rise at warm room temp until doubled, about 2 hours; time may vary depending on room temperature and freshness of yeast. If skin forms on dough while rising, lightly spray surface with water.

In the meantime, make the sauce:

Warm a teaspoon or two of olive oil in a saucepan, add garlic and stir until starting to brown. Add tomatoes. Simmer until reduced to desired thickness; remove from heat.

Back to the dough. After dough has been rising about an hour, preheat oven to highest possible temperature. If using a pizza stone, put on lowest rack setting, and preheat at least 45 minutes.

When ready to prepare pizza, gently stretch each ball into a 10 inch round r desired size. Transfer to peel that is floured or topped with parchment. If not using parchment, shake peel gently to make sure dough doesn't stick.

Top each pie with about 1/3 cup sauce, mozzarella cheese, and other toppings as desired (use a light hand). Drizzle very lightly with evoo. Slide pie onto stone, bake until cheese is melted and bubbling, and edge of dough is crisp and golden (5-7 minutes). Using peel and tongs, transfer pizza to plate and serve.

*After forming dough into balls, the balls can be wrapped in plastic and frozen for later use. Place frozen dough in refrigerator the day before you want to make the pizza, then take it out of the frig 2-3 hours before you want to make the pies.