Dough

1. Put 350 grams of 90ºF - 95ºF water into a plastic dough tub.
2. Add 17 grams of kosher salt (or 13 grams of sea salt) into the tub and stir until dissolved.
3. Add 1.5 grams of instant dried yeast and let rest to hydrate for 1 min and then stir until dissolved.
4. Add 500 grams of flour.
5. Mix the dough by and until it turns into a ball.
6. Use the "pincer method" to cut the dough into sections while folding it in on itself for an additional 30 sec or so.
7. Let the dough rest for 20 min.
8. Knead for 30 sec to 1 min folding it in on itself.
9. Put the dough seam side down in a lightly oiled tub and close the lid.
10. Let rise for 2 hours at room temperature.
11. On a lightly floured surface, cut the dough into 3 parts and make into dough balls.
12. Put balls on lightly floured baking pan and cover with plastic wrap and leave overnight in wine cellar. (55ºF or so... You can put it in the fridge and the cooking window should last up to 48 hours)

Sauce

1. Put olive oil, garlic, salt, oregano and chili in a bowl with some of sauce from the tomato and hit with immersion blender.
2. Add the rest of the tomatoes and pulse a few times, but don't over blend. (It will make the sauce watery.)

Baking

1. Put baking steel on rack less than 8 inches from broiler.
2. Preheat oven to 550ºF.
3. Turn to broil for 15 min.
4. Flatten dough into pizza shape and put on peel.
5. Put sauce on pizza.
6. Put parmesan on pizza.
7. Put mozzarella on pizza.
8. Turn oven back to 550ºF and bake pizza for 9 min or so.