In a food processor combine flour, sugar, salt and yeast and pulse a few times to mix. Add in oil and mix. Add in water and run until mixture forms a ball around the side of the processor. Run for ~30 seconds. Remove the dough and knead for 5 minutes or until dough passes windowpane test. Divide the dough in 2 or 3 pieces and pace in a container or ziplock bag. Place in fridge and allow to rise for at least 1 day. It can stay for a few days if made ahead of time. Remove from fridge and shape into balls and allow to rest for at least 2 hours before baking.

Roll out dough leaving thickness for the crust. Score the dough with a ravioli cutter or fork except for where the crust is to be. Use plenty of flour under dough to prevent sticking. Place dough on the pizza peel and add toppings. Bake at 500 for ~10 minutes until cheese is melted and crust is golden brown. Use a heated pizza stone if possible.