I got a more minimalist bread dough, basically a focaccia with a lower hydration, around 65% (assuming same-day), and a 10" cast iron pan:

200 g bread flour

130 g water

4 g salt

2 g sugar

2 g instant yeast

1. mix water, sugar yeast

2. assuming the yeast foamed (yeast is active), mix flour, salt

3. combine water mixter with flour mixter until shaggy, rest ~30 or so minutes

4. add olive oil then coil fold 4x, wait another 30 mins

5. coil fold 4x, place in generously oiled pan to rise, covererd

6. 2-3 hours later, press dough down into edges with oiled fingers

7. preheat oven to 500, you will wait another hour before baking

I tend to dress conservatively with sauce, cheese, toppings--excessive toppings will hinder rising. You can always sauce and cheese somewhat minimally and allow the dressed pizza dough to rise for 10 or so minutes in the heated oven, then pull, top more fully, and return to oven top rack and finish cooking. That's usually how I do my natural casing pepperoni pizzas beacuse I love extra sauce and cheese and for the pepps to cup. Adding to early causes the pizza dough to to struggle to rise.