Dough is based on 24- to 48-Hour Pizza Dough from p. 119 of The Elements of Pizza by Ken Forkish. Sauce is based on the FWSY Sauce from the same book on p. 146.
Ken Forkish and my sister recommend Caputo 00 Pizza Flour. It will come out crispy and light. If you add all-purpose flour, it will make the dough chewier.
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