Step 1

Make the crust first: Combine the bread flour, salt and yeast together in a medium sized mixing bowl.

Step 2

Add the warm water (105°F) and mix until combined, the dough will be shaggy. Lightly dust a clean work surface and transfer the dough to the surface.

Step 3

Use a bench scraper to form dough together, kneading for 2-3 minutes. Transfer to a bowl, cover with a towel or plastic wrap and let rest for 30 minutes. (Pro tip: pop it in the oven, with the oven off, but with the light on to give the dough just a little bit of heat).

Step 4

After 30 minutes, give the dough some more love and knead the dough again for 2 minutes. Place it back in the bowl, cover with plastic wrap and let proof for 2 hours. It will just about double in size after this point and be looking really good!

Step 5

Grab a baking sheet and brush with a light coating of olive oil and a sprinkle of cornmeal. Transfer the dough to the baking sheet and begin to flatten and stretch the dough to the sides of the sheet pan. Cover with plastic wrap and allow to rest for 1 more hour. The dough might be springing back at you because the gluten is still pretty strong, and that's ok. After it rests for this last hour, you'll be able to stretch it all the way to the sides of the sheet pan. Letting it rest allows the gluten to relax and proof one last time.

Step 6

Preheat the oven to 450°F.

Step 7

When ready to make pizza, press the dough to the corners of the pan and pinch the edges of the dough to form a crust. Poke holes all around the pizza dough with a fork. Spread the pizza sauce on top, sprinkle with oregano and garlic powder. Then, top with cheeses. Brush the crust with olive oil.

Step 8

Bake for 20-25 minutes, rotating the pan half way through baking.

Step 9

Remove from the oven and let cool for a couple minutes before slicing. Add fresh basil, more Parmesan cheese, chili flakes, etc. and enjoy!