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10" pizza dough:
Toppings:
Optionally, spices to sprinkle over the sauce: salt, black pepper, garlic powder, dried oregano, dried red pepper flakes, or a combination.
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Combine all dough ingredients but flourin the bowl of a stand mixer with a dough hook attached. Top with flower until the dough clears the sides of the bowl (2 minutes) then continue to knead on medium-high an additional 15 minutes. It will hold together but silkily.
Dust flour over the dough. Push down between the bowl and the dough with a rubber spatula to work flour between them until you can remove the ball of dough. Try not to work the flour into the dough as you handle it, you want a light, liquid-y ball of dough covered in flour.
Pour a little bit of oil into a metal bowl. Place the dough into the bowl top-side down and rotate to cover in oil, then invert in the bowl and rotate again. Cover with a towel and rise until doubled-ish, 60-90 minutes, up to 2 hours. One leisurely proof is enough.
Preheat oven to 550F with an inverted cast iron skillet on a middle-low rack.
Sprinkle dough with cornmeal and drop in the center of a 12" (hardmode: 14") pizza pan and gently stretch out towards the edge, lifting from the center - not all the way, don't tear it, just as far as it will go easily, and release. Rotate the pan slightly and repeat. Continue, pulling the dough out a little at the time, until the dough is slightly larger than the pan, then roll the edge in to form an edge crust. translucent is ok; holes are bad.
Spoon a few tablespoons of tomato sauce onto the dough and spread out gently with the back of the spoon. Aim for half red, half translucent, with no white dough showing through. Sprinkle pizza with salt - go easy, the sauce may have salt - and optionally some combination of black pepper, red pepper flakes, oregano, and garlic powder.
Top with low moisture mozzarella cheese, and oz Parmesan or Romano. Add additional toppings if wanted.
Bake on the middle rack for 9ish minutes.