Servings: 2 pizzas

For the dough: subheading: For the dough:
1000 g flour (type 00 pizza flour, ideally) 1000 g flour (type 00 pizza flour, ideally)
700 ml water (or whey) 700 ml water (or whey)
30 g salt 30 g salt
1 g active dry yeast (1/4 tsp) 1 g active dry yeast (¼ tsp)
starter (optional) starter (optional)
 
For the sauce: subheading: For the sauce:
1 can tomato paste (367ml) 1 can tomato paste (367ml)
200ml water 200ml water
3 tbsp fresh basil, minced (or 1 tbsp dried) 3 tbsp fresh basil, minced (or 1 tbsp dried)
3 tbsp fresh oregano, minced (or 1 tbsp dried) 3 tbsp fresh oregano, minced (or 1 tbsp dried)
3/8 tsp garlic powder 3/8 tsp garlic powder
1 1/2 tsp salt 1 ½ tsp salt
1 tsp paprika 1 tsp paprika
dash of mustard dash of mustard
pinch of cayenne pinch of cayenne
 
Toppings: subheading: Toppings:
1 small can pizza sauce 1 small can pizza sauce
1 tomato 1 tomato
1 red pepper 1 red pepper
1/5 can crushed pineapple 1/5 can crushed pineapple
2 sprigs fresh basil leaves 2 sprigs fresh basil leaves
1/3 mozzarella ball ⅓ mozzarella ball
olive oil olive oil
salt salt

For the dough: subheading: For the dough:
In a microwave safe bowl, stir 56 g of flour into 280 ml of water until combined.  Microwave until temperature after stirring is at least 140F, about 2:22.  Mixture should have thickened significantly.
In a large bowl, use a wooden spoon to incorporate the rest of the ingredients with the gel from step 1, mixing until a shaggy dough forms / it becomes difficult to continue with the wooden spoon.
Turn dough out onto unfloured table, add starter from previous batch if desired, and knead by hand until dough forms a smooth ball that does not feel sticky.  Do not flour the surface or add extra flour; the dough will become less wet after a few minutes of kneading.
Return dough to bowl and lightly oil its surface.  Seal air tight with lid or plastic wrap and refrigerate for at least 3 days, but no more than 7.
2 to 4 hours before making pizza, remove 240g portions of dough, fold into balls, and place each into bowls.  Lightly oil their surfaces, cover, and rest on counter.
Makes about 6 pizzas, with some leftover dough to use as a starter for the next batch.
For the sauce: subheading: For the sauce:
Combine ingredients in a jar (or bowl) and shake together (or mix).
For the pie: subheading: For the pie:
Preheat oven to 550F.
Prepare wooden peel with flour and/or cornmeal.
Stretch dough into desired shape and size, being careful to avoid knocking the air out of it.
Oil top surface of dough before topping as desired.  Take care to be sparing with sauce and avoid wet toppings.  If using cheap mozzarella bricks, chop into 1cm cubes and use frozen to prevent it separating and becoming oily in the oven.  Dust pizza with salt and pepper.
Turn oven to broil and bake first pizza for ~5 minutes.  Bake successive pizzas for ~7 minutes.  Crust should have black spots forming ("leoparding"), but should not be dark/burned over all, and cheese should be beginning to caramelize in places.  Remove with metal peel.