Weigh your flour, or measure it by gently spooning it into the cup, then sweeping off any excess.

Place the flour, salt, yeast, water, and 1 tablespoon (13 grams) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.

Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball, then cover the bowl.

After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90 degrees each time. This process of four stretches, which takes the place of kneading, is called a fold.

Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat, then another 5 minutes and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it, covered, for a minimum of 12 hours, or up to 72 hours.

About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 ½ tablespoons (18 grams) olive oil into a well-seasoned cast-iron skillet that’s 10 inches to 11 inches diameter across the top, and about 9 inches across the bottom.

Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process.

Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.

About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Heat the oven to 450°F.

When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Dollop small spoonfuls of the sauce over the cheese (don't spread it!). Sprinkle on the remaining mozzarella.

Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown.

Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools.

Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges.