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10" pizza dough:
Toppings:
Spices to sprinkle over the sauce: salt, black pepper, garlic powder, dried oregano, dried red pepper flakes, or a combination.
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Combine all dough ingredients in the bowl of a stand mixer with a dough hook attached. Knead on low until the dough clears the sides of the bowl (2 minutes) then continue to knead on medium-high an additional 15 minutes. It will hold together but silkily.
Dust flour over the dough. Push down between the bowl and the dough with a rubber spatula to work flour between them until you can remove the dough cleanly. Pull and fold it by hand lightly til it pulls into a ball. Try not to work too much of the flour into the dough as you handle it, you want a light, liquid-y ball of dough covered in flour.
Pour a little bit of oil into a bowl. Place the dough into the bowl top-side down and rotate to cover in oil, then invert in the bowl and rotate again. Cover with a towel and rise until doubled-ish - up to two hours. Knock back and proof til risen again, another hour or two, until ready to bake.
Preheat oven to 550F, rack in the middle.
Sprinkle dough with cornmeal and drop in the center of a 12" (hardmode: 14") pizza pan and gently stretch out towards the edge, lifting from the center outwards - not all the way, don't tear it, just as far as it will go easily, and release. Rotate the pan slightly and repeat. Continue, pulling the dough out a little at the time, until the dough is slightly larger than the pan, then roll the edge in to form an edge crust. translucent is ok; holes are bad.
Spoon tomato sauce onto the dough and spread out gently with the back of the spoon. Aim for half red, half translucent, with no white dough showing through.
Sprinkle pizza with salt and optionally some combination of black pepper, red pepper flakes, oregano, and garlic powder.
Top with mozzarella and Parmesan and any other pizza toppings you'd like.
Drizzle with olive oil and bake on the middle rack for 9ish minutes.