This is not your typical thin-crisp or soft-chewy pizza crust. It's somewhere in between; thin in spots, thicker in others, with crackly-hard edges and lots of chew. Made with organic flour, it's a tasty base for any of your favorite toppings.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in a large bowl, stirring just to combine. The dough will be very loose and sticky, almost like cottage cheese in texture.
Cover the bowl and let the dough rest at cool room temperature (preferably not above 72°F) overnight, anywhere from 12 to 24 hours. We prefer a rest of about 16 hours. The dough will rise and develop lots of bubbles.
Heavily flour a silicone rolling mat or clean work surface, and pour/scoop the dough out of the bowl. Sprinkle more flour on top. Turn the dough over on itself a few times; a bowl scraper or spatula is a help here.
Start preheating the oven to 450°F. If you have a pizza stone, put it on the middle shelf of the oven.
Divide the dough in half. Cut a sheet of parchment in half; you should have two pieces of parchment, each about 8" x 12".
Gently pat each piece of dough into an oval about 1/4" (or less) thick, right on the parchment. If you're not using a pizza stone, slide the pizza crusts, with their parchment, onto a baking sheet.
Spray the crusts with water. Bake them in a preheated 450°F oven for about 12 minutes on a pizza stone, or about 16 minutes on a baking sheet. If the crusts puff up, prick them with a cake tester or toothpick. Remove them from the oven when they're just beginning to brown on top.
Add toppings. They should be pre-cooked; e.g., no raw meat, no crunchy onions, etc. We like to lay down a bed of cheese first, then toppings, then more cheese.
Bake the pizzas for an additional 4 to 8 minutes, or until the toppings are hot and the cheese is melted. Remove from the oven, and serve immediately.
Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage.
