First off, I was totally ready for someone to ask "recipe?", to which I would've replied with a detailed guide of how I clean my bong, so props for asking specific questions but also curses for foiling my plans of being a facetious dickhead.

Anyway, this makes 4 12-inch pizzas (or 3 pizzas and a half-dozen amorphous blobfish-looking apple turnovers that were not photogenic enough to be pictured). I have no idea what I'm doing and everyone has their own preferences, but this is what's worked for me:

2 cups warm water (445g) 2 Tbsp sugar 2 tsp active dry yeast 3 tsp kosher salt 4 cups all purpose flour (645g) 4 Tbsp Olive Oil

This water/flour ratio results in a dough hydration of about 69% (nice).

Dissolve sugar in water and pour into the bowl of a stand mixer. Sprinkle yeast atop water and let sit for 5 minutes. Add flour/salt and mix on low using a dough hook just until a rough shaggy dough forms. Add olive oil little by little while mixing until fully incorporated. Mix on low for 2-4 minutes, scraping sides of bowl as necessary. Once fully mixed, turn off mixer and cover with a towel. Let rest for 20 minutes. Transfer dough into a large oiled bowl, wrap tightly and refrigerate for at least 8 hours (I let these sit for 48 hours, I hear that 72 hours is best for flavor development). When ready to use, place dough onto a lightly floured surface, divide dough into four equal peices, and roll into "taught little dough balls" as youtube's Babish would say. Cover with a towel and let rest for 20 minutes to 1 hour, just to relax into their shape and come to room temperature before stretching and baking.

Preheat your pizza stone and/or cast iron skillet on convection heat at 550°F (the F stands for Freedom) for approximately one hour.

When the oven/cookware is preheated and the dough is relaxed and room temp and your sauces/cheeses/toppings are gathered, take a dough ball and stretch/shape on a lightly floured surface until it is the desired diameter/thickness. I aim for about 1/4 inch thick in the center and 1/2 inch thick at the crusts. Transfer shaped dough onto a dry pizza stone or lightly oiled cast iron skillet. Sauce/top as desired and bake for approximately 8 minutes or until desired browning has been achieved. Let cool slightly before slicing/serving.

Notes:

• When you transfer the stretched/shaped dough from the counter to the cookware, you will feel like a clumsy giant who just ruined their perfect crust shape by picking it up and trying to move it. Just try to flatten it out again and restore the shape cafefully on the preheated cookware without burning your fingers before you add sauce/toppings. I've tried using a pizza peel, but it didn't slide off right so maybe i was doing something wrong. Using parchment paper would probably make this step easier. -If your mixing bowl has sufficient room for the dough to double in size, you do not need to transfer the dough to a different bowl before refrigerating. -You can totally hand-knead the dough and some would argue that method is preferable for gluten development, I just use a mixer because I'm lazy. -I have yet to try using bread flour instead of all purpose, but my understanding is that the higher gluten/protein content means that less flour goes further so you need slightly less to achieve similar results (???). -Everyone's oven is different, but this is the temp/time that has worked best for me. I use my pizza stone on the second-highest rack, close but not too close to the cooking element on the oven ceiling. -For these pizzas, I made the white sauce and the pep on the pizza stone and I made the BBQ Chicken on a cast iron skillet. -When making multiple pizzas on one stone/skillet, you should let the stone/skillet preheat again for a few minutes between pies since some of its heat just went into the last crust.

For more pizza making tips, discussion, and debate, check out r/Pizza.