Freshly grated hard cheese and fresh herbs for sprinkling on top after baking, optional*Weigh your flour, or measure it by gently spooning it into the cup, then sweeping off any excess.
After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90 degrees each time. This process of four stretches, which takes the place of kneading, is called a fold.
Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back—that’s okay, just cover it and let it rest for about 15 minutes, then repeat the dimpling and pressing.
When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella evenly over the crust. Cover the entire crust, no bare dough showing—this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese —laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Sprinkle on the remaining mozzarella.
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