Tavern-style pizza dough pre-fermented with yeast doughnut dough

Use the doughnut dough as a pre-ferment for a batch of pizza dough; it rises very puffy in about an hour and a half.

Do not par-bake: top the raw dough and bake everything at once so it merges into pizza rather than bread with toppings.

Leave salt out of the dough for a smoother, pillowy center and crisper outside; rely on the toppings for salt.

In a stand mixer, mix the flour and water first until smooth, then mix in the doughnut dough, so its fat does not get between the wheat proteins and inhibit gluten; leave it slightly unhomogenized for a laminated, flaky effect.

Oil the dough, salt the top, add sauce and bake on perforated pizza screens (needed for a conveyor oven).

Cut into squares, tavern style.