The day before you want to make the pizza: prepare the dough. In a large bowl, mix bread flour, water, salt, and yeast until fully combined. Cover and let sit at room temperature for 30 minutes.

Uncover and fold the dough by pulling up each side of the dough and folding them into the center.

Cover and let rest for another 30 minutes. Repeat the folding process from step 2.

Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight. *

The next day, when you are ready to bake: preheat the oven to 500ºF with a pizza stone in the lower third (if you have it).

Grease a half-sheet pan very well with butter and oil all over. Place dough on the tray and press/stretch dough out as far as you can. It won’t fit the entire sheet tray at this point. Oil the top and place a sheet of plastic wrap on top of the dough. Let the dough rest for 30-45 minutes at room temperature.

While the dough relaxes, prepare the sauce. Strain the whole tomatoes from the liquid in the can (the liquid will make the sauce too thin, but save for other uses!).

Add the tomatoes to a medium bowl. Using an immersion blender or food processor, pulse the tomatoes until just pureed.

Add in tomato paste and olive oil and season with salt and pepper to taste. Whisk to combine. Set aside.

After the dough has rested, press/stretch out again, this time to fill out the entire tray.

Top the dough with the sliced cheese, all the sauce, and then the pecorino.

Bake in the lower third of the oven (on top of the pizza stone, if using) for 20-25 minutes, or until golden and bubbly.

Meanwhile, make the olive topping. Add olives, olive oil, anchovies, basil, parsley, chilis, honey and oregano to a small bowl. Mix to combine and season with salt and pepper if needed.

Once the pizza is done baking, transfer it to a wire rack to prevent the bottom crust from getting soggy. Serve with the olive-y dipping oil on the side. I like to cut this pizza using scissors.