Use the paddle attachment of your KitchenAid to mix together the flour, yeast, and salt.
Switch out the paddle attachment for the dough hook and add the water.
Knead the dough together for 8-10 minutes. If the dough seems too sticky, add a little more flour; if it seems too dry, add a small amount of water. When finished, the dough should be smooth and spring back when you push your thumb into it.
Lay out the dough on a clean countertop or cutting board and slice it into six equal pieces.
Brush olive oil over the bottom of a large cookie sheet and put the six pieces of dough on it, leaving a few inches in between them. Let rise in an area that is free from drafts for 2 hours (I use my oven, just make sure it is turned off!)
Once the dough has risen, at this point you can either freeze the remaining dough balls to use for later or put them in the fridge for up to 3 days.
Put your pizza stone in the oven and preheat it to 475°F. While the oven is preheating, roll out pizza dough on a floured surface.
Once the oven is preheated, remove the pizza stone and place the dough on top of the stone. Lightly brush with more olive oil and bake for about 5 minutes. You don't want to fully cook the crust yet during this step.
Once you have baked the dough for 5 minutes, remove it from the oven and place your sauce & toppings on. Cook for another 7-10 minutes or until the crust is golden brown and the cheese is melted.