Mix flour and all but 1 tablespoon water in a large bowl until just combined. Cover and rest for 20 minutes (autolyse).

Dissolve yeast in remaining warm water and set aside. After 20 minutes, sprinkle salt over dough surface.

Pour yeast water over dough. Wet your hand, fold dough by stretching sections over center 4-5 times. Pinch off 5-6 chunks and fold in to incorporate salt and yeast.

Cover and rest 1 hour. Perform one final fold to develop gluten. Invert into greased container, smooth side up.

Ferment 5-6 hours at room temperature until doubled in volume. Watch the dough, not the clock.

Divide dough in half on floured surface. Shape each piece into tight ball by stretching and folding quarters to center, then dragging on counter to create tension.

Place on greased plate, oil tops lightly, cover and rest 1 hour while preheating oven to 500°F with pizza steel on middle rack (45+ minutes).

Shape dough on floured surface into 12-inch circle, leaving 1-inch border. Transfer to floured peel.

Add toppings leaving border bare. Slide onto hot steel and bake 5 minutes.

Switch to broiler for 2-4 minutes until crust is golden with blistered spots and cheese is melted.