Knead dough in your hand, making it into a ball, until it feels silky smooth.
Cut dough ball in half and roll each piece into a tight ball.
Put a little flour onto the bottom of a tray or plate and place both dough balls on top of the flour.
Cover the dough balls with plastic wrap (so they don't dry out) and place into the refrigerator overnight.
The next day, 30 minutes prior to shaping the dough for a pizza, remove the dough from the refrigerator and let sit on the counter.
On your bread board or counter, sprinkle flour all over and place one ball of dough on top of the flour.
Flatten the dough and then sprinkle 2 Tablespoons of flour on top (which will become the bottom) of the flattened dough.
Use a bench knife to help lift up the dough and add flour to the bread board underneath.
Flip over the dough and the bottom will remain the bottom.
Use your fingers to mark the crust all around the circle.
Pick it up the dough and go back and forth and around, from hand to hand and let gravity stretch the dough. If you prefer to use a rolling pin, use one.
Use your closed fists around the dough to stretch it more.
Continue stretching the dough until it becomes about 12 inches.
Turn over the dough add a little more flour to the bottom and then place on pizza peel.
Place pizza stone on the middle rack of oven and turn heat to its highest setting (550). Let it heat for at least an hour.
Add toppings to your pizza dough.
Place pizza dough into the oven.
Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes
If you want to eat the pizza the same day, let it rise 3 to 4 hours at room temperature and then go to the next step, but overnight makes a better crust.Alternatively, you could use your Instant Pot and push the yogurt/less setting. Then place the dough into the pot and let it proof for about 15 minutes.