To a stand mixer add all of your water and yeast. Add roughly half of your bread flour to the bowl. Using the dough hook mix on low for 5 minutes. Stop occasionally to scrape the bowl.
Let the dough rest for 20 minutes.
Mix the remaining flour with the salt.
Add the remaining flour and salt to the stand mixer and mix for 15 minutes. Stop occasionally to scrape the bowl. You might even have to knead in a bit of the flour.
Take a round plastic container and poke a hole in the lid (for gas to escape). Lightly oil the bowl.
When the dough has finished mixing tuck it into a ball and add it to the plastic container. Place the dough in the refrigerator. Minimum one day but four or five days makes amazing crust.
One hour before using the dough take it out of the fridge and let it come to room tempature.
Place the pizza stone in the oven and preheat to 500F. Let it sit at 500F for at least 30 Minutes before cooking your pizza.
Layout a sheet of parchment paper that is close to the size of your stone. Place the dough ball on the parchment paper and using your fingertips shape your pizza. Add your toppings and let rest for 10 minutes.
Transfer your pizza to the stone, I leave mine on the parchment paper. Cook for eight to ten minutes.