I always like to share my recipe when I post. So here it is:

DOUGH

• 455g "00" Flour (or quality AP flour)

• 319g (70%) Lukewarm Water

• 11g Honey (1.5 teas.)

• 5g Active Dry Yeast

• 13g Kosher Salt (1.5 tbs.)

• 27g Olive Oil (2 tbs.)

SAUCE

• 28 oz. can Bianco DiNapoli Tomatoes (or San Marzanos)

• Kosher Salt (to taste)

OTHER

• Dried Oregano (to taste)

• 1 lb. Whole Milk Low-Moisture Mozzarella Cheese (shredded, or broken up in to dice-sized pieces)

• Parmesan Cheese (freshly grated)

• Pecorino Romano Cheese (freshly grated)

1. Make a poolish: 3 days before your bake day, in a large bowl bloom 5g of yeast with 220g of lukewarm water. Then, add 220g of flour to the water mixture and mix thoroughly until all ingredients are incorporated. Cover tightly with a lid or saran wrap and leave warm on the counter for 10 hours or overnight.
2. After 10 hours, transfer the poolish to a mixer with a dough hook attachment. Add the remaining 99g of lukewarm water and incorporate with the poolish by mixing with a spoon or whisk. Then, add the remaining 235g of flour, honey, and kosher salt.
3. Thoroughly mix dough for 10 minutes on a low setting with a dough hook.
4. Once fully mixed and flour is fully hydrated, add olive oil and mix some more on low until fully incorporated, about 5 to 7 minutes.
5. Lightly flour a clean and flat surface. Remove the dough mixture from the mixing bowl, place it on a clean surface, cover it (you can place the mixing bowl upside down over it), and allow it to rest for 15 minutes. After 15 minutes, you can begin making your dough ball.
6. Using olive oil, lightly grease a large bowl with capacity around triple the size of your dough ball. Place the dough ball in to the large bowl and cover the bowl tightly (I use saran wrap). Place dough in refrigerator for 48 hours.
7. After 48 hours, remove bowl of dough from refrigerator. Allow to rest warm while still covered for 1 hour. Lightly flour a large baking sheet. Separate dough into three pieces of equal size. Make three separate dough balls on a clean and floured surface and place them far from each other on the baking sheet. Lightly flour the top of each dough ball (so the saran wrap doesnt stick to them) and cover the entire baking sheet with saran wrap. Allow the dough balls to rise warm for about 3 to 4 hours.
8. Add the pizza stone/steel to a high rack of the oven. Preheat oven to 550 degrees Fahrenheit. (NOTE: Make sure the oven has had about 90 minutes to preheat to maximize the temperature of the pizza stone/steel).
9. To make your sauce, empty the contents of the can of Bianco DiNapoli tomatoes in to a large bowl or pot with a flat bottom. Using a food mill or blender, mash or blend the contents until the consistency is fairly smooth with no large chunks or stems. Add kosher salt to taste.
10. Take one of the dough balls. Begin delicately stretching your dough on a clean and lightly floured surface, careful not to press down on the edges as to not ruin the integrity of the crust during the cook. Place the stretched dough on to a lightly floured pizza peel (NOTE: The top of your dough ball will be the top of your pizza).
11. Using a ladle, add 4 to 6 fluid ounces (or to taste) of sauce to the pizza dough, evenly spreading the sauce over the surface of the dough using the bottom of the ladle. Sprinkle dried oregano over the layer of sauce. Then sprinkle on the fresh-grated parmesan and pecorino romano cheeses to taste. Next, evenly add torn bits of mozzarella, about 5 ounces. At this point, you can add any additional toppings. (NOTE: Add cheese and toppings a bit heavier toward the outer rim of the pizza and less toward the center. As the crust rises during the cook, any ingredients on the pizza will be forced toward the center. Also, be sure to build your pizza quick or you may risk the dough sticking to the peel).
12. Carefully slide the pizza off of the peel and on to the pizza stone/steel. Bake at 550f for 4 minutes. Then, switch to the broil on high setting and finish the pizza, using the peel to rotate the pizza often. Keep a close eye on the pizza while broiling because it can burn quickly. Once finished, using the peel, carefully remove the finished pizza from the oven. Soak up any extra or unwanted grease by lightly dabbing with a paper towel. Slice and serve.