Weather is turning cool (probably a hard freeze tomorrow night) and
I'm starting to use the oven again. During the summer, I bake in an
electric roaster to keep from heating up the house. That doesn't
work so well for pizza.

Here's my make ahead pizza dough recipe:

2 cups bread flour, divided
1 cup warm tap-water
1 tsp salt
1/2 tsp instant dried yeast
oil

Put 1 cup of the flour and all the rest of the ingredients in a 4 to
6 cup bowl with a lid. I don't measure the oil, but it's probably
about an ounce. Stir until it looks like pancake batter. Add the
remaining cup of flour, and stir until combined. Let it rest for a
half hour so the yeast can start working, then snap on the lid and
put it in the refrigerator for a few days -- up to a week (maybe
longer.)

When ready to make a pizza, with floured hands press the dough in
the pizza pan *before* you begin preparing the sauce, cheese, and
toppings, so it can relax and rise just a little.

Notes:
When you're ready to clean the kitchen, instead of washing the dough
bowl, start another batch for next week.

My bag of flour is pretty compacted; you might need to use an
additional tablespoon or three, but the dough should be wet and
sticky. It might not look that way yet when you first mix it up
because the 2nd cup of flour won't be totally worked in yet.

Don't reduce the salt. You can leave the salt out of the sauce if
you want to reduce the sodium, but if you leave the salt out of the
crust it will be tasteless and adding salt at the table won't help.

Best regards,
Bob