Scratch Margherita Pizza

Steps

1. In mixing bowl, mix together flour, sugar, yeast.
2. While mixing with flat paddle, slowly poor water into dry mixture. Your dough will get sloppy. When it does, just give it a couple minutes to recoup and continue with small amounts of water till it's all incorporated.
3. Let stand for 10 minutes+ (allows yeast to interact with water)
4. Add kosher salt and olive oil. Hand knead until combined.
5. Roll into a ball.
6. Place in oiled bowl. Cover with plastic wrap and let sit for 12-24 hours. If 24 hours, first 12 in the fridge.
7. Blend all ingredients lightly in a blender, until uniform but still with texture. Do NOT puree.
8. Adjust the oven rack to the top third. Place a pizza steel on rack.
9. Preheat oven to highest temperature (550° for mine) with convection/"quick cook" engaged. Let steel sit for 1 hour in oven after it's preheated.
10. minutes before putting pizza in, turn off oven, and turn on the oven broiler (makes steel even hotter.)
11. Top pizza with sauce and any toppings (mozzarella and basil for a classic Margherita)
12. Once pizza is prepared, launch it into the steel with a pizza peel. Let cook for 4 minutes flat, take out and bask in the glory of your better-than-delivery pizza!