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["1. MAKE THE DOUGH In a med bowl, crumble 1/2 t of packed yeast into 1/2 c of warm water. Let stand until the yeast dissolves, 3 min. Stir in 1/2 c of the bread flour til incorporated. Cover the bowl tightly with plastic wrap and let stand at room temperature til the sponge is bubbly and thickened, 12 to 18 hrs.", "", "2.Lightly coat a lg bowl with olive oil. In the bowl of a stand mixer fitted with the dough hook, combine the sponge with 1 1/4 c plus 2 T warm water. With the mixer on low, add the remaining 2 T yeast and 3 1/4 c bread flour and mix til combined, scraping down the sides, 2 min. Add salt and mix at med speed til the dough is smooth and pulls away from the side, 7 min. Scrape the dough onto a floured surface and knead into a ball; transfer to the prepared bowl and turn to coat with oil. Cover the bowl tightly with plastic wrap and let stand at room temp til the dough has doubled, about 1 1/2 hrs.", "", "3.Turn out the dough onto a floured work surface. Fold the top and bottom of the dough toward the center, then fold in the right and left sides; flip over and return to the bowl, folded side down. Cover with plastic wrap and let stand at room temp until doubled in bulk, 1 hr.", "", "4. Line a baking sheet with parchment. Turn out dough onto a lightly floured work surface and divide into 9 4oz. pieces Shape each one into a ball and transfer to the baking sheet; brush with oil. Loosely cover with a kitchen towel and let stand for 1 hr.", "", "5. MAKE THE TOMATO SAUCE In a food processor, puree the tomatoes til smooth. Transfer to a bowl and stir in the remaining ingred.", "", "6. Preheat the oven to 500u00b0. Lightly grease 4 8"" cake pans with oil. Place 1 ball of dough in the cake pan and use your fingers to press and flatten the dough until it covers the bottom of the pan. Spread 3 T sauce all over the dough. Repeat with remaining balls. Bake the pizzas for about 10 min, til the bottoms are crisp and golden. Drizzle with oil and sprinkle with sea salt."]
