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Mix the dry ingredients together
Add the warm water and vegetable shortening and mix until a shaggy dough forms
Let the dough rest for 15-30 minutes to fully hydrate
Knead the dough in a stand mixer or by hand until smooth and elastic
Place the dough in an oiled container and let it bulk ferment for 2-3 hours
Divide the dough into two equal pieces and shape each into a ball
Let the dough balls proof for another 2 hours
Stretch and top the dough, then bake at 550°F on a preheated baking steel or stone for 5-7 minutes