3¼ cups bread flour
2½ tsp yeast
¾ tsp table salt
¾ tsp sugar (plus a pinch)
1 1/3 cups room-temperature water
extra virgin olive oil for the pans

In a medium bowl, stir together the flour, yeast, salt and sugar. Add
the water and using a wooden spoon or your hand, mix until blended, at
least 30 seconds. The dough is a bit stiffer than most of the others in
this book, not as wet and sticky. Cover the bowl and let sit at room
temperature until the dough has more than doubled in volume, about 2
hours.

Using a bowl scraper or rubber spatula, remove the dough from the bowl
onto a floured work surface. Gently form into a rough ball. Divide the
dough into two halves, spacing them 4 inches apart, and cover both
with a moistened kitchen towel for 30 minutes.

When you are ready to make your pie, oil two 13-by-13-inch rimmed
baking sheets. Pick up the dough and invert and stretch the dough the
length of the baking sheet. The floured side should now be facing up
and the moist side should now be on the pan. Using your palms, gently
pull, press, and stretch the dough to fill the entire bottom of the
pan. There is no need to make a crust or a lip around the edge of the
pan. Your objective should be to make an even layer of dough across
the entire bottom of the pan. If the dough sticks to your fingers,
lightly dust it with flour or coat your hands with oil. Pinch any
holes together. Repeat with the second piece. The dough is ready to
top as you like.