Makes 1 (tall, bready) pizza. This is the one we made after Halloween. It does a bit better in a non-convection oven, so that the cast iron gets more direct heat.

Ingredients Step
240 g. (2 c.) AP flour
3/4 t. salt
1/2 t. yeast
170 g. (3/4 c.) water, lukewarm
1 T (13 g.) olive oil		 Stir together to make a shaggy dough with no dry patches. Gather into a ball, and cover for 5 minutes.

After 5 minutes, fold every direction one time (first fold). Recover.

After 5 minutes, fold every direction one time (second fold). Recover.

After 5 minutes, fold every direction one time (third fold). Recover.

After 5 minutes, fold every direction one time (fourth fold). Recover.

Let sit undisturbed on counter for 40 minutes.

Transfer to refrigerator. Chill for 12-72 hours.
1.5 T. olive oil About 3 hours before serving time, pour oil into a 10" cast iron pan. Tilt to cover the entire bottom, and spread oil up the edges as well.
Transfer dough to pan. Turn it to coat both sides. Press into pan with dimples (resting 15 minutes between attempts if needed). Cover the crust. Let it rise 2 hours at room temperature.
Arrange 1 rack near bottom and one near top. Preheat oven to 450. Non-convection ovens may deliver better heat for this recipe.
scant 1 cup mozzarella (~4.5 oz) Sprinkle evenly on crust, no bare dough showing.
1/3 c. to 1/2 c. pizza sauce
1/4 c. mozzarella (~1.5 oz)		 Dollop sauce atop, then sprinkle remaining mozarella.
Bake on bottom rack for 18-20 minutes, until cheese is bubbling and bottom and edges are rich golden brown (use spatula to check bottom). Continue for another 2-4 minutes on either top or bottom rack depending on its needs.
Remove from oven and immediately run a spatula between the pizza and the pan so it won't stick. As soon as you're comfortable, transfer it to a cooling rack so it doesn't get soggy.

Source: King Arthur Flour