Add all dry ingredients to a stand mixer with a dough hook and mix to combine
Add the water and mix for 3 minutes on medium speed or until all flour has been saturated with liquid and a shaggy dough has formed.
Cover and allow to rest for 10 minutes
Continue mixing with the dough hook for 10 minutes until most of the flour has come clean from the side of the bowl.
Brush your baking pan liberally with olive oil.
Form the dough into a ball and lightly press it into an oval
Wipe any excess oil from the pan and place the dough in the pan to rest overed for 30 minutes
Stretch the dough to the edges of the pan or as close as you can get it while maintaining an even layer.
Allow the dough to rest for 2-4 hours or until it has doubled.
At this point, the dough should either be touching the edges of the pan or can be stretched to touch the edges. If the dough is still too tight, allow it to rest for another 15-30 min covered, and then perform the final stretch.
Preheat your oven to 475F.
Top the pizza with a thin layer of cheese and par-bake for 10 minutes.
Remove the pizza from the oven and add a thick layer of cheese around the edges of the pizza pan.
Top with any of your preferred toppings and sauce if desired.
Return to the oven and bake for another 8-10 minutes or until the cheese is fully melted and crispy along the edges.
If you refrained from saucing earlier, feel free to sauce at this point in streaks across the top of the pizza.
Use a sturdy spatula and release the sides and bottom of the pizza from the pan.
Cut into squares and serve.