The day before, make the poolish by mixing the flour, water and a dash of yeast in a small vertical container to reduce exposed surface area. Cover the poolish and let sit at room temperature over night. Optionally drizzle/spray a little oil over the surface of the poolish to keep it from drying out.

About an hour and 10 minutes before you want to bake your pizza, put the dry main dough ingredients in a bowl and mix them together. Mix the water and poolish a bit and then add it to the dry ingredients. Mix together until a dough ball forms. Cover the bowl.

After 20 minutes, pull out the dough onto an oiled surface. Optionally, sprinkle some Italian seasoning and garlic powder on the dough. Wet or oil your hands and then stretch and fold the dough at least five times. Form the dough into a ball and cover with the upside down bowl.

After 20 minutes, oil your hands and then stretch dough into a pizza crust on parchment paper. Cover the crust with sheet pan.

Preheat the oven with baking stone to 525℉.

Prepare your toppings and assemble your pizza.

After 20 minutes, slide your pizza onto the stone and bake for 10 minutes at 525℉. You can use convection if you want your toppings to be more crispy.

When your pizza is done, pull it from the oven and let it rest for 5 minutes before cutting it.