Basic Dough
385g (2 1/2 cups) bread flour
282g (1 1/4 cups) water
7g (2 tsp) yeast
12g (1 tbsp) salt
16g (2 tbsp) olive oil
This is an overnight dough. The day before pizza day, weigh out ingredients (if you don’t have a scale, I like this one for big stuff and this one for small stuff). I like to mix with chopsticks until it forms one solid piece. Transfer to a new well oiled bowl and cover for the night.
In the morning transfer dough to pan and gently stretch to fill the pan. Let rest a few more hours.
Top with cheese (I like small cubes of muenster) all the way to the edge and desired toppings. Bake at 450 on bottom rack or floor of oven until cheese is golden brown. add sauce at the end.