Place all ingredients in a bowl. Stir with a spoon until it comes together as a shaggy ball
Gently work the dough with your hands. If the dough is too wet, add flour as you go. It should be tacky, but not sticky. When you pull your hands away, the dough should stick to itself, not clump on your fingers. Sometimes I need to add a lot of extra flour.
Once you have a tacky ball of dough, let it rest for ten minutes. Then do a round of stretch and folds, going around the dough two or three times. You may need to add a little extra flour.
Let it rest another ten minutes, then do another round of stretch and folds, adding flour if needed.
Transfer the dough ball to a lightly oiled bowl (to prevent dough from sticking to the bowl), cover with plastic wrap or a towel, and let rest for eight hours, or until dough has doubled in size.
Preheat oven to 475℉. Roll out dough on a floured surface, stretching it to larger than your pizza pan. Transfer dough to pan and roll the edges to form a crust around the pizza.
Add sauce and toppings.
Bake for 13-15 minutes at 475℉, or until cheese is bubbly and crust is beginning to brown. Turn on the broiler in the oven and let it broil for about 3 minutes, to brown the crust a little more.
Remove from oven and let sit for a few minutes before slicing and serving.
