I use their lazy no weigh amounts and it’s fine…

Ingredients

• 300g bread flour (10.5 ounces; about 2 generous cups)
• 5g instant yeast (0.15 ounce; about 1 teaspoon)
• 9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt)
• 220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)
• Extra-virgin olive oil, as needed

Directions

To Make the Dough in a Food Processor: Combine flour, yeast, and salt in the bowl of a food processor and pulse to combine. Add water, then turn on processor and process until dough forms a ball that rides around the bowl of the processor, about 30 seconds. Continue processing for 30 seconds longer. Transfer dough to a bowl, form a tight ball, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

Pour a couple tablespoons olive oil in the bottom of a metal baking sheet. Transfer dough to pan(s) and turn to coat in oil. Press down on dough and spread it toward the edges. You won’t be able to get it all the way to the edges; this is okay. Spread it as much as you can without tearing, then cover tightly in plastic and set aside for 30 minutes to allow dough to relax. Return to dough and stretch it out again. It should be able to reach the edges this time. If not, let it rest a little more and try again. To get the dough to stay in the corners, stretch it up beyond the corners so that it pulls back into place.

Heat the oven to 450 degrees with the rack in the middle.

Top with a layer of thin sliced cheese first, I like a mix of mozzarella and pepper jack.

Add pepperoni and finally add sauce in a thin layer on top, I like to do 3 big stripes and spread with a spatula – it’ll disperse to the rest of the pizza while baking.

Bake for 18-20 minutes until there is a nice crust around the edge.

Put on a wire rack for 5 minutes when fresh out of the oven, then use a knife to cut through any carmelized bits around the edge and get the pizza loose.