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This is a classic 65% hydration dough, adjust water according to the flour.
Dough
Rough mix and autolyse for 30 minutes (just flour and water).
Add rest of the dough ingredients, knead on stand mixer until 24c (~5 minutes).
Bulk ferment for 3-4 hours.
Shape into 250g balls and place them into a covered oiled surface.
Proof at room temp until dinner. At this point they will be ready, but they can go to the fridge to get extra cold proof. Better the next day or the day after.
Morning
Toppings
Bake at 450c in a pizza oven.