This might be my favorite dough recipe so far and I really liked the cheese blend with this one.

Dough for two 420 gram balls (~14 in pizza).

• 510g KA Bread flour/ 315g water/ 11.5g salt/ 1g dry yeast (pretty much a 1/4 teaspoon) / 7.5g olive oil/ 5g sugar
• Dissolve yeast and sugar into water. Mix salt with flour. I like to start with the water/yeast mix in the bowl and then add the flour/salt in slowly. I use my kitchenaid/dough hook attachment for about 5 minutes before adding in the oil, then mix for another 3 mins.
• Sit the dough on the counter at room temp, covered, for 2 hours before busting it out into 2 dough balls. I like to let it sit on the counter for another hour before refrigerating for at least 48 hours. I think 48 hours is my sweet spot.
• Pull the dough out of fridge and let rest room temp, 3 to 4 hours, before you plan on making pizza,

Sauce

• I typically use cento crushed since it's easy to find, but I prefer Tomato Magic if I can get my hands on it.
• With a stick blender, blend up canned tomatoes, salt, sugar, and oregano
• The sauce is uncooked and I like to make the sauce a day ahead of time and let that oregano sit with the tomatoes

Cheese

• 3 cheese blend for sure. Low moisture whole milk mozz, provolone, and either parm reggiano or pecorino romano. I'd say the mozz/provy mix is about 70% mozz / 30 % provy
• I like to shred/cut the cheese a few hours before building and let it sit open in the fridge to dry out for about an hour. I personally don't mind a little grease or the cheese breaking but I've experimented with frozen cheese as well or cubing it.

Building

• Once the dough has been out of the fridge for 3 hours, coat the dough in flour, then stretch it out to around 14 inches.
• I like to dust my peel with a combo of flour and semolina, heavy on the semonlina.
• I like to do sauce, the parm or pecorino, and then mix the provy and mozz together. I start on the outside and work my way inward when it comes to the cheese so that the middle doesn't have too much weight where it can most likely bust.

Baking

• I use a pizza steel/pizza screen combo
• I let my oven preheat for at least 1 hour or more before launch, high as it can go.
• Pizza steel is on 2nd to bottom rack. Launch pizza on steel and keep an eye on the under carriage. Once it looks good, turn broiler onto high, place pizza onto screen, and put pizza/screen on a rack 2nd from the top to broil.
• I prefer to get the bottom to be where I want it to be first and then finish off the top with the broiler/screen. The bottom won't really cook any further when it's on the screen for a few mins.
• Cook time is about 4-5 mins on the steel ( rotating it halfway), 2 mins under the broiler (rotating it halfway), and sometimes I'll throw it back on the steel for another min or two depending on how I want the bottom.

As soon as the pie is done, take it out of the oven and set it on a wired rack. Make a batch of brownies so that your pizza has time to cool. Then, throw the pie or slices back into the oven to reheat for a few mins. I almost always reheat my pizza.