Make the pizza dough: combine all ingredients in your stand mixer and, using the dough hook, knead for 6 to 8 minutes or until a smooth dough forms. If you do not have a stand mixer, combine the ingredients in a large bowl, stir until everything comes together, and then knead the dough with your hands for about 10 minutes. 

Shape the dough into a ball and place it in a lightly oiled sealed container in your fridge for 24 hours or overnight. 

30 minutes before time to bake: remove the dough from the refrigerator and preheat your oven to 450 F (230 C). If you have a pizza stone or pizza steel, add it to the oven on one of the middle racks to preheat. 

Weigh and portion the dough into 5 or 6 equal-sized portions. On a lightly floured counter or surface, roll each dough portion into a tight ball and let them all rest on the counter for 10 minutes under a clean kitchen towel. 

Shape and bake: After ten minutes, carefully shape each dough ball into a fairly flat oval about 5 or 6 inches long and 3 inches wide. If you are using a pizza stone or steel, add your shaped dough portions to a piece of parchment on top of your pizza peel or on top of an upside-down sheet pan. Depending on the size of your pizza stone/steel, you will likely have to bake these in batches of 2 or 3 dough portions at a time. You're going to carefully transfer the dough by sliding it on top of the parchment to the stone or steel in the hot oven. If you are not using a pizza stone or steel, place each piece of shaped dough onto a sheet pan that's lined with parchment paper. 

Bake the rolls for 15 to 20 minutes or until the exterior appears nice and golden brown.