Steps

cool the water to around 50-55°F

mix together the dry ingredients

add the water and oilve oil

knead dough together briefly

do stretch and folds until the dough passes the window test

store the dough in a covered container for 48 hours

flour the dough fold the dough to build tension and close the seam of the dough ball. Store in the container

preheat the over to 550°F with a pizza stone and let the stone heat up for an hour

lightly coat the dough with bread flour and put the dough on the counter. Start definng the crust by pushing the air outward from the center

toss back and forth for a bit to removed excess flour then put the dough underneath your knuckles and star trotating slowly to let gravity stretch the dough out

add sauce and sprinkle dried oregano over the top. Then add tomato sauce and top with mozzarella cheese. Finally top with some olive oil around the crust to help with browning

bake for ~5 minutes and rotate halfway through for even cooking