We have been making pizza at home (and always trying new methods) ever since retirement. Our current favorite is using OO flour and instant yeast, which turns out much like your description; not much kneading, at least 24 hours in the fridge. Now I'm going to try your recipe. One suggestion, if you use parchment there is no need to trim it and leave it under the pizza. Simply wait about 5 minutes and then pull it out from under the pie -- leaves the crust right on the stone/steel to finish baking and eliminates the burning parchment.

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