• Mix + knead the dough. Combine all ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed (no higher than 2) until combined, scraping down the sides of the bowl as needed. Once it's all combined, continue kneading for 5-7 minutes, until the dough begins to look smooth and stretchy. This is a very loose dough. It will look more like batter than regular bread dough - this is normal. Cover and rest for 30 minutes.Stretch and fold #1. Do one round of stretch and folds, cover and rest 30 minutes more. **See BelowStretch and fold #2. Do a second round of stretch and folds, then cover and rest for 30 minutes to relax the dough.Shape in pan + rise. Add 3 tablespoons olive oil to a 9x13-inch metal baking pan (the darker the metal, the better). Rub the oil all over the bottom and sides of the pan. Transfer the dough into the oiled pan and fold the edges inward to form a rectangle. Gently begin to coax the dough into the corners and edges - it likely won't stretch that far at this point and that's okay! Cover the pan with plastic wrap and rise at room temperature for 6-7 hours, until puffed up and bubbles begin to form  on the top.With lightly oiled fingers, press the dough into the corners of the pan. At this point, you can proceed with making pizza, or cover and refrigerate your dough for up to 24 hours. (We didn't put it in the fridge)
  
• **After the ingredients were all combined, we didn't let the dough rest, instead, we let the mixer run at #6 (medium speed) for over 10 minutes. When first combined, we thought that the dough was going to need more flour, but we didn't add any more and let the mixing run its course. After a while, the dough was coming away from the sides of the bowl and was looking silky.
  
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  Assemble pizza + bake. Preheat oven to 450 degrees. To assemble pizza, sprinkle half the cheese over the surface of the dough - making sure it goes all the way to the edges for those delicious crispy bites. Then cover with sauce, more cheese, and toppings. Bake on the lowest oven rack for 20-25 minutes, until the crust is deeply browned around the edges. If you want your toppings more browned, move to the top rack under the broiler for 1-2 minutes.Immediately run a knife around the perimeter of the pan to loosen the pizza, then carefully slide it onto a cutting board. If you let the pizza cool in the pan, it rill cement itself to the sides and bottom and be extremely hard to get out. Allow to cool for a few minutes before slicing and eating.

The result of this recipe is very much like a Focaccia with pizza toppings.