Mix all the ingredients in a large bowl to make a sticky dough. Cover with plastic wrap or put it into a plastic bag and keep in the refrigerator for 1-3 days.
About an hour before you're ready to eat, turn on the oven to as high as it will go, preferably 500°F. Put your pizza stone in it and let it get good and hot for 1 hour (if you don't have one, use a cast-iron pan).
Right before you're ready to bake, divide the dough in half and roll one half out on a lightly floured pizza peel (or shape it by tossing it in the air if you can!). Cover with your sauce, Miyoko's Vegan Pizza Mozzarella and your choice of toppings, slide it onto the hot stone and bake for about 10 minutes. Repeat with the remaining dough.