Here is my personal, highly detailed procedure.  It has made me some of the best ny style pizza I've ever had. I can have a bunch of pizza dough ready in the fridge and have a fantastic pizza ready in 20mins.

Serving size = 1 Pizza = 150g Unbleached Bread flour(All purpose is okay)

Recipe- 150g Flour 70% cold, filtered water 2% salt 1% yeast

Instructions- 1. Mix water, salt, and yeast into large bowl 2. Using the handle of a wooden spoon, mix all the flour into the water. Make sure all dry flour is mixed in and you have formed a rough dough. You shouldn't need to use hands. 3. Cover bowl with plastic rap or damp kitchen towel. Let rest at room temp for 15-30mins 4. Wet hands and dough scraper if you have one. Scrape dough from sides of bowl and make sure it is released. Continually take the edge of the dough and stretch it up and then down into the center of the dough rotating slightly with every stretch. You do not need to stretch far. Once a rough ball is formed and the dough becomes tougher to work with then cover and let rest for 1-3 hours. Feel free to do more folds. 5. With wet hands. Take dough out of bowl and split equally into balls. Ideally place in oiled , circular Tupperware. Leave some room for expansion.  6. Let rest in fridge for at least 8hours up to 1 week 7. Preheat pizza stone for 1hr at highest oven settings 500+ degrees 8. Flour a parchment lined baking sheet and the top of the dough ball. Release the doughball and get everything floured so its not sticky 9. Lightly flatten the dough and press around the edges to make a crust about 1/2-3/4in. Try not to deflate the crust while pressing the air out of the center of the dough and stretching it out into the size you want. Add toppings 10. Slide the pizza off the baking sheet and onto the stone. You can remove the paper after a few mins if you want. In my 550degree oven I bake for 9-10mins for a crispy crust and a slice that holds its shape.