A different dough, but dough all the same.
2 1/4 cups 50/50 blend of AP and Bread flour
1/2 tsp. salt
1/2 tsp. instant yeast
3 Tbs. olive oil
3/4 cup luke warm water
Mix together the dry ingredients and then add water. Slowly add olive oil after dough comes together, and continue kneading for 4-5 minutes, until silky smooth.
In this case, let it rest in the fridge for almost 9 hours, removed and let come up to temp for an hour and a half before rolling out. This makes two 6 slice pizzas, we covered one with a garlic sauce and mozzarella and Parmesan with mushrooms for a white pizza. The other was some pizza sauce from scratch with mozzarella, tomatoes and spinach.
Since I don’t own a peel, improvised with the back of a baking sheet. Used cast iron griddle instead of baking stone, seemed to work alright. Oven was preheated to 500 F with cast iron already inside.