Grandma pizza

Weigh the Italian style flour and all purpose flour into a bowl; add the salt, instant yeast and pizza dough flavor and stir until homogeneous.

Add lukewarm water (mid to high 90s) and 2 tablespoons olive oil and combine, keeping the sides of the bowl clean.

Knead in the bowl with a flexible dough scraper, pressing and turning, about a minute until smooth; no bench flour needed.

Round the dough, put it in a lidded container and refrigerate 4 to 24 hours (up to about 36).

Spread 2 tablespoons olive oil in a dark pan; add the risen dough and press and stretch it toward the edges.

Cover and rest 30 minutes, then gently stretch it to fill the pan.

Spread a generous layer of cheese all the way to the edge, then dollop the sauce, leaving pockets with no sauce; grate over a little Parmesan.

Bake at 500 degrees.

Run a knife around the edge and remove the pizza from the pan so it stays crisp; cool briefly.

Garnish after baking with more Parmesan, or chili flakes, basil, or nothing.