One 13x17 pizza

I call this Friday Pizza because I make it on Fridays during Lent.

For the dough
7 ounces warm water
1.75 teaspoons dry yeast
1/2 teaspoon granulated sugar
1 ounce extra-virgin olive oil
12.5 ounces bread flour
3/4 teaspoon salt

Procedure
Thursday
For the dough
Put the water, yeast, and sugar into a mixing bowl and let it sit for five minutes. Add half the oil, flour, and salt. Mix using the dough-hook attachment of a stand mixer for approximately 10 minutes. Place the dough in a stainless bowl that has been rubbed with the remaining oil. Cover the dough and let it sit at room temperature overnight.

For the topping and crust
30 thin slices of tomatoes, two inches in diameter (This is a perfect recipe for Florida because it seems as though they have the best tomatoes during the winter.)
1/4 cup + 1 tablespoon extra-virgin olive oil
2 cloves fresh, grated garlic
To taste, sea salt
To taste, freshly ground Tellicherry pepper
1/2 pound jumbo lump crabmeat
1/4 cup fresh chiffonade basil

Friday
Preheat the oven to 450 degrees.
Punch down the dough and form it into a ball. Let the dough rest for 10 minutes. Brush the pizza pan with 1 tablespoon of extra-virgin olive oil. Roll the dough and place it on the pan. Arrange the tomato slices on the dough. (You can use any type of fresh tomato. I like to mix colors.) Mix the garlic and 1/4 cup of olive oil and brush over the top of the whole pizza. Sprinkle the top of the pizza with the sea salt and ground pepper. Place in the oven and cook until the pizza is just about done for your taste. I take the pizza out just when the crust starts to turn brown. Sprinkle the basil and crabmeat on top of the pizza, and put back in the oven for five minutes. Enjoy!