Roman-style pizza

Stir flour, yeast and water together with a wooden spoon until almost all the flour is incorporated and a shaggy dough forms.

Add salt and a generous splash of olive oil; keep stirring at least 2 or 3 more minutes, until very smooth, soft, wet and sticky.

Scrape down the spoon and bowl, cover, and rest 15 minutes.

With wet fingers, pull the dough at the edge of the bowl and stretch it over the top; rotate the bowl a few inches and repeat about 10 or 12 times, finishing with a smooth skin on top if possible.

Cover and rest another 15 minutes; do three rounds of folds in all.

Transfer the dough to an airtight container greased with olive oil, drizzle a few drops of oil on top and rub it over.

Refrigerate 24 hours, or until about doubled.

Turn the dough out and with damp hands press and stretch it into a rough square; fold it in half, in half the other way, then a trifold.

With damp hands shape it back into a ball with a smooth skin, using a bench scraper if wanted.

Transfer to an olive-oil-greased baking dish, brush the top with olive oil, cover, and refrigerate another 24 hours, until about doubled.

Let it sit covered on the counter about an hour to warm up.

Turn it onto a well-oiled baking sheet. With oiled fingertips press it all over to degas it while stretching it to mostly fill the pan, in a rectangle with rounded corners.

Drizzle and brush more olive oil over the top.

Pre-bake the crust in the centre of a 500 degree oven about 15 minutes, until golden brown.

Rest a minute on the pan, then cool on a rack all the way to room temperature.

Move the crust to a lightly oiled baking sheet; spread pizza sauce almost to the edge, then the grated mozzarella and Monterey Jack, crumbled cooked sausage, and cooked sweet pepper and onion.

Finish with freshly grated Parmigiano Reggiano and bake again at 500 degrees about 15 minutes, until the bottom and edges are browned.

Cool on a rack at least 10 or 15 minutes, then cut with scissors.

If the bottom is not browned, set the pan directly over a stove burner and move it around until the bottom toasts.