The night before, add the pizza crust ingredients to a large mixing
bowl and use your hands to mix until they are fully incorporated. Cover
the bowl and allow the dough to ferment at room temperature
overnight.

The next morning, perform a set of stretch and folds. Wet your hand
with water to prevent the dough from sticking. While the dough is still in
the bowl, gently pull one side of the dough up and over itself. Turn the
bowl and repeat this on all sides of the dough until you turned the bowl
full circle.

Cover the bowl and place in the fridge, up to 36 hours until ready to
bake. (The dough can be used at this point to make your pizza, the cold
ferment is optional.)

That night, remove the dough and let rest on the counter for 30
minutes to come to room temperature.

Divide the dough into 4 equal pieces and on a generously floured work
surface, shape each portion into ball shape. Cover the mounds with a tea
towel let rest 30 minutes.

Turn on your oven's broiler and heat a cast iron skillet over medium to
medium-high heat. While the skillet is preheating, use your hands to
press a ball of dough into an 8" circle on a floured surface. Use more
f
lour as needed to prevent sticking. (If you find the dough difficult to
shape into a pizza crust, let it to rest on the counter for 15 minutes in
order for the gluten to relax.)

When the skillet is hot, lay the circle of dough onto the skillet.
Immediately place the sauce and toppings on the crust and cook for 5-6
minutes or until the bottom of the crust is starting to char.

Once the bottom has turned brown and charred, transfer the cast iron skillet to the broiler to finish baking the top of the pizza 2-4 minutes.
Remove, slice and serve hot.