Mix flour, sugar, and salt in bowl. Sprinkle yeast on top.
Heat water and olive oil for 70 seconds on high to 120°-130° and check it with thermometer. This is for rapid rise yeast- if using standard yeast, follow the instructions on the packet.
Combine wet and dry ingredients and stir until they form a dough ball. Knead on floured surface until the dough is elastic and feels stretchy and well combined... about 5 minutes.
Coat dough with the olive oil along with the inside of a clean bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size.
Fold dough over and punch down, make sure it still has oil, re-cover and refrigerate over night. You can use the dough on the first day, but it will be better the next day.
Preheat oven to 500° and heat pizza stone for an hour prior to baking.
Divide dough into 4 dough balls.
Press the dough ball with fingertips to form pie between parchment paper, (on the bottom) and plastic wrap (on the top) to desired thickness. Remove the plastic wrap when you are ready to top pizza for baking.
Top with marinara, cheese, and your favorite toppings. Place on stone in oven or on grill with or without stone. The parchment will char on the grill or in the oven, but will easily release the pizza.
Bake until the crust is golden brown and the cheese has melted.