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In a food processor, combine the bread flour and cold butter. Pulse until the butter is broken down into small, gravel-like bits.
Dissolve the yeast in 90g (¼c + 2T) of ice cold water and the salt in another 90g (¼c + 2T) of ice cold water.
Add the yeast water and salt water to the flour-butter mixture in the food processor. Pulse for 20-30 seconds until the dough is evenly hydrated. Be careful not to overmix.
Transfer the dough onto a work surface and knead for 2 minutes until it forms a homogeneous ball.
Round the dough into a ball, place it in a bowl, cover, and ferment for 2 hours.
After 2 hours, divide the dough into two equal pieces. Perform a preshape by folding in the sides and rounding off the dough into a ball. Cover the dough balls and let them rest for 20 minutes to relax the gluten.
Press the dough ball flat with a pizza pan or large pot then roll out each dough ball into a 12” (30cm) round
Use a pizza docking tool or a fork to pierce the dough to prevent large bubbles from for...
Preheat the oven to 550°F, Bake for about 10 minutes until the crust is deeply baked and the cheese is bubbly and golden brown.