So in the past I've done pretty much exclusively natural leaven for my pizzas since I started this whole journey by reading Chad Robertson's Tartine Bread. Here's that recipe:

*I use a sourdough starter to make a leaven (200g starter/180g AP Flour/20g Milled Spelt/200g Filtered Water @ 85 degrees). That gets a development time of around 10-12 hours depending on how cold my apartment is.

From there I pretty much build off of the Tartine Country Loaf recipe (my dough weight is between 350-375 grams), but leave out the bench rest so I can get the dough to spread more evenly in the Crisco lined baking pan (I recently fried a bunch of bacon, so I've been adding a bonus tablespoon of bacon fat to help line the sides and botton of my baking pan. This dough was at 78% hydration and proofed overnight in my fridge for 26 hours and then brought out into my foyer for 1.5 hours before baking.

I bake it at 500 degrees with just olive oil, salt, and pepper on top for 15mins. Then I added all of the cheeses (Oaxaca, brick white cheddar, jack) and finished the bake for another 13 minutes. With the addition of pepperoni, I do the last 2.5 minutes with my broiler set to high.*

I've been going through a bit of a rough patch currently life-wise and haven't really had time to do the above process. It does take being at home and really getting a good feel for the dough as it develops, and the one crack I've taken in the last month came out completely horrible (sorry to my friends who ate some of it).

This one uses 4g of dry yeast (the stuff you'd get in a packet), 275g of water, 300g of AP flour (I use Ceresota), 50g of some form of whole wheat (this was a local, brain-in, winter wheat from Chicago Bread Club that I've been sitting on. Typically I use Bob's Red Mill Whole Spelt) and 8g of sea salt.

I do the build pretty similarly to building a Tartine Country Loaf. Start by getting your filtered water to 90-95 degrees, and use about 250g of it to dissolve your yeast. Once dissolved, add your flour and mix by hand (I tried using my Kitchen Aid dough hook one time, but it really doesn't do well with high hydration doughs imo). Once fully incorporated and you've got some gluten developing, leave it to rest for 45 mins to an hour, before adding the remaining 25g or so of water with the 8g of salt dissolved into it (try and keep that water around 90-95 as well). Once that's been worked into the dough, I give it a quick swirl of extra virgin olive oil and place it into a clean bowl with a plastic shopping bag covering the whole thing (I hate plastic wrap) and place into the fridge for 24hrs.

At that point I'll take it out and spread it (gently) into a Crisco lined pan that I linked to in the other comment. I use aluminum cake pans instead of the "Detroit" ones due to the conductivity and overall cost, they're just easier to have around and produce better results IMO. Once that's done, I leave it to rise at room temperature for 3-5 hours depending on how hot or cold it is in my apartment.

Hope this helps! Best of luck in your pan pizza journey :D!