Prepare and Bake

• Mix the flour, salt, and yeast. Add the water and 15 g olive oil, stirring vigorously until no dry flour remains.
• Cover and rest for 15 minutes.
• With a wet hand, lift one side of the dough and fold it into the center. Turn the bowl and repeat 3 to 6 times.
• Rest for another 15 minutes, then repeat the folds.
• Cover and rise at room temperature for 1 to 1 1/2 hours, until noticeably puffy.
• Generously oil a dark 9 x 13-inch metal pan. Place the dough inside and turn it over once to coat both sides.
• Press and dimple the dough toward the corners. If it springs back, wait 15 to 20 minutes and finish stretching it.
• Cover and rise in the pan for 45 to 60 minutes. During this rise, heat the oven to 500°F.
• Prebake the bare crust on a lower rack for 10 to 12 minutes.
• Add cheese all the way to the pan edges, followed by desired toppings and stripes or dollops of thick pizza sauce.
• Bake for another 12 to 14 minutes, until the edges are deeply caramelized.
• Immediately loosen the edges and transfer the pizza to a cooling rack so the bottom remains crisp.