In a large bowl, stir together flour, salt and yeast.
Add in oil and cold water. Using a metal spoon or your hand or a dough hook, bring together the dough till it forms a smooth and sticky dough. It should take about 5-7 minutes. The dough should clear the sides and stick to the bottom of the bowl. If the dough is too sticky and doesn't come off the sides of the bowl, then add in some flour to help release the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough should be springy, elastic and sticky but not tacky.
Sprinkle flour on the counter and transfer the dough to it. Prepare a sheet pan by lining it with baking parchment paper and greasing it.
Using a metal scraper or sharp knife, divide the dough into 3 equal pieces. You can divide into 2 also if you are comfortable shaping bigger pizza. Dip the scraper or knife in cold water between cuts if the dough is sticking to it.
Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a round ball. If the dough sticks to your hand, dip your hands in flour again. Transfer the dough balls to the sheet pan, mist them generously with oil and slip the sheet pan into a zip-lock bag. Put the pan into the refrigerator overnight to the rest the dough. You can keep it in refrigerator for upto 3 days.
At this point you can store these dough balls for future baking. After rounding each ball in above step, just coat them liberally with oil and transfer each ball in a separate freezer bag. Store in freezer for upto 3 months. Transfer the desired number of balls to the refrigerator the day before you plan to make pizza.
On the day of making pizza, remove the required number of balls 2 hours before making the pizza.
Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour. Dust your hands with flour.
Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle it with more flour and mist with little spray oil. Cover with loose plastic wrap or a ziplock bag. Let it rest for 2 hours.
Pre-heat the oven to 250 C as most home ovens don't go beyond this. If yours have higher setting, go for the higher setting. The oven should be as hot as possible.
Generously dust the back of a sheet pan with semolina flour or cornmeal.
Make the pizzas one at a time. Generously flour the counter with flour and using a rolling pin roll the pizza. Keep re-flouring the counter or rolling-pin if required. If you are having trouble extending the dough outward, let it rest for 5-20 minutes, to let the gluten relax and then try again.
When the dough is stretched to your satisfaction (about 6 to 9 inch for 1 dough ball), place the rolling pin on one edge of the rolled dough. Slowly wrap the pizza dough onto the rolling pin while rolling it from one end to the other. Now take the rolling pin with pizza dough wrapped on it to the prepared pan and lay it on starting with one edge and slowly rolling it in reverse direction of the wrapped dough so that it unrolls easily. Make sure there is enough semolina or cornmeal to slide it off.
Lightly top it with sauce and pizza toppings of your choice.
Place the pan into the pre-heated oven and bake for 5-15 minutes depending on how hot your oven is. The pizza doesn't take long to bake, so keep as eye and as soon as it is baked and cheese caramelizes. Rotate the pan if required for even baking. If the top is done faster than move the pizza to the lower shelf or vice-versa if the base crisps before cheese caramelizes, then move it to higher rack for baking.
Remove pizza when done from oven and slide off the pan onto a cutting board. Allow the cheese to set slightly for 3-5 minutes and then slice and serve. Enjoy pizza from scratch.