Add yeast (1/4 t if making tonight, 1/8 t if making tomorrow) to 340 g water (about 1 1/2 c)
Add 500 g (3 1/2 c) all purpose flour
Mix flour and water with a spoon (or your hands) so water is absorbed by the flour. Distribute 1 1/2 t salt over the top, but don’t mix in yet. Let rest 20 minutes. (autolyse)
This is what it looks like after…. the flour and water are already working together with no effort from you. Now, moisten your hands and work the dough to get out any lumps.
Cover and let proof till doubled in size. 4 hours for 1/4 t yeast, overnight if using 1/8 t. I let this one get away from me a bit. Notice those nice bubbles.
Divide the dough into quarters. Shape each piece into a smooth disk like the lower left example, tucking under any rough pieces. Wrap in plastic wrap until 2 hours before baking.
Place one of the dough balls on a silicon baking sheet. Flatten it with your hands, then use your fingers to push it out to the edges with uniform thinness. When you’re done, wait a few minutes and resume. The dough will further expand. If it gets so thin a hole appears, repair it with a piece from another part of the pizza.
Rub the dough with olive oil, then add tomato sauce, then your choice of toppings starting with the cheese (or maybe just cheese)
Transfer the silicone sheet to a preheated pizza stone or upside-down cookie sheet in a preheated 500 degree oven. Bake 10 minutes or until cheese is bubbly and crust is brown around the edges and on bottom. Serve promptly.