1. Combine flour, salt, yeast, and water in a large bowl. Mix with hands until no dry flour remains.
2. Cover bowl tightly with plastic wrap + let rest on the countertop for at least 8 hours and up to 24 hours.
3. Chop your garlic and onion, fry in EVOO and butter.
4. Add cherry tomato, and chopped heirlooms and cook down for 20 min on med heat. Add torn basil, and cook again for additional 20 min. Blend until rustic consistency.
5. Dough should have risen dramatically and fill bowl. Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. Form into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
6. Place in baking sheet with oil and slap down.
7. Cover with plastic and proof for 1 hr.
8. Dough will have filled the edges of your baking sheet, release any air bubbles with fingertips, then add shredded mozz, salt and pepper and cook in 550F oven for 8 min.
9. Take out and build you pizza however you like with sauce and cheese, then return to oven to finish cooking for 5-7min!
10. Slice and enjoy!
