In the bowl of your stand mixer add 2.5 cups all-purpose flour, 2.5 cups 00 flour (a finely milled, Italian-style flour), 2 tsp instant dry yeast, and 2.5 cups cold water.
Using the dough hook, mix together on low speed for 10 minutes until the dough is smooth and slightly sticky.
Remove the dough from the bowl, cut it into 3 pieces, and form it into rounds. Oil 3 containers with olive oil, then place the dough in them. Cover and allow to sit at room temperature for 2 hours in a draft-free area.
After pizza dough has risen for two hours. You use it right away, freeze it, or put it in the fridge for use the next day.
If using right away, preheat oven to 500℉. If using a pizza stone (which I highly recommend), place it in the oven while it preheats for about 20 minutes.
While the oven is preheating, shape your dough on a lightly floured work surface with floured hands or a rolling pin. Once shaped, add your pizza sauce, cheese, and topping and place on the cooking surface.
Cook pizza for around 12-15 minutes or until the crust is golden brown.
