A pizza for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.
4g instant yeast , such as1 1/2 cups pizza sauce, such asSmall handful torn fresh basil leaves Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap, making sure that the edges are well sealed, then let rest at cool room temperature for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl. In a hot kitchen, the dough may overproof near the end of that range.
After 2 hours, dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.Top each round of dough with 3/4 cup sauce, spreading sauce to the very edge with the back of a spoon.
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