Combine dough ingredients in a large bowl with a wooden spoon (dough will rise a lot at one point, so use a large enough bowl to allow it to triple in size). Dough will be shaggy and dry, but just stir as best you can to moisten the flour well. Cover the bowl with plastic wrap and set on the counter to rise for 7-8 hours (the longer the better!).

About 1 1/2 hours before you want to eat your pizza, remove the dough to a floured work surface. The dough will look very moist and sticky in the bowl. Dust the top of the dough with a bit of flour, as well, then gently knead the dough a bit, working in a bit of additional flour, as needed, only if the dough is sticking to your work surface or hands. Form the dough into a ball. Brush the skillet liberally with olive oil and place your dough ball into the center of your prepared baking pan. Cover with a clean tea towel and let the dough rest for 1 hour.

Preheat oven to 500F.

Once dough has rested, using only your fingertips, gently press down and stretch the dough towards the outside edges of the pan. It will want to shrink back a bit, but keep at it. You don’t want to deflate the dough too much, so only use your fingertips. If it is stubborn, let it rest a couple of minutes, then try again.

Once the dough is stretched to the outside of the pan, top with pizza sauce. Top with grated cheese and additional toppings.

Bake pizza in preheated 500 degree F oven for 15-20 minutes, or until golden and bubbly. Let pizza rest in pan about 4-5 minutes, then loosen with a spatula and slide onto a cutting board to slice.