Combine (for a 10-inch pan pizza):
200 grams bread flour
5 grams salt
2 grams yeast
135 grams water
4 grams extra-virgin olive oil.
Just put it in a bowl, stir it up with your hand or a spoon until there's no dry flour left, and let it be.
Cover tightly in plastic wrap and let it sit at room temperature overnight. No kneading required!
The next day rap the bowl and the whole thing will deflate. This is ok.
Spread olive oil in a 10-inch cast iron skillet or round cake pan and place a dough ball in the middle. You can repeat for multiple pizzas, or store the doughballs to be used later. Up to 3 days in the fridge (in a sealed zipperlock bag), or indefinitely in the freezer (in a sealed freezer bag).
Rub the dough ball around and flip it a couple times until it's completely coated in oil and the oil completely coats the bottom and sides of the pan. Cover in plastic, and let it sit for another couple hours without touching it until it spreads out on its own. The dough should naturally stretch out until it fills the pan. This takes about two hours.
Dock the dough with your fingertips to get rid of the super-large bubbles, but be gentle. you don't want to get rid of all of them. Lift the edges gently to allow any trapped bubbles underneath to escape.
Cover the pie with sauce, going all the way to the edges. You can use store-bought sauce, or homemade http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html
Cover with cheese, going all the way to the edges. Why all the way? Because as that cheese melts, it drips down the cracks, turning into crispy, browned shards of awesome. That's why.
Add toppings
Bake the pizza in a 550°F oven directly in the skillet until golden brown on top and sizzling around the edges, about 15 minutes.Peek underneath and if your pizza is a little pale, you can finish on the stovetop directly over medium heat until it's as dark and crisp as you like it.
Add grated hard cheese.
Enjoy the hell out of it!