THE Pizza Crust

This is Alton Brown's recipe for pizza dough, except I cut the salt by 1/2.  When we were in England we had pizza at Franco Manca in Oxford and I really enjoyed how little salt the dough contained.  Tried duplicating it here. Theirs is a sourdough so the texture and flavor are different, but this is still the best crust I've ever made.

• 690 grams bread flour (plus 1/2 cup or so for shaping)
• 9 grams yeast
• 15 grams sugar
• 10 grams kosher salt
• 455 grams bottled water
• 15 grams olive oil
• Sauce and pizza toppings as desired

1. Scale the dry ingredients together and place all the dry ingredients in the work bowl of your stand mixer. Scale the liquids into a measuring cup then add to the dry ingredients.
2. Install the bowl on the mixer and attach the dough hook and turn the mixer to “stir.”
3. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium (4 on a Kitchen Aid) and knead for 5 minutes.
4. Remove the dough to a lightly floured countertop and smooth into a ball. Coat a large mixing bowl with oil. Place dough in bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
5. Remove dough to counter and punch down and knead into a ball.  Split the dough into 3-4 equal parts. Shape into a smooth ball by folding the edges of the round in toward the center several times and rolling it between your hands on the counter.
6. Cover each ball and allow to rest for 30 minutes. (At this point you can also transfer doughs to air-tight plastic containers and refrigerate for up to 8 hours. Bring them to room temp for half an hour before forming.)
7. To bake, heat oven (pizza stone inside on lower rack) to 500 degrees F, or hotter if possible. Give the oven a good half hour to heat up.
8. Sprinkle a couple teaspoons of flour on a peel and place the dough right in the middle. Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip.  Alton Brown claims rolling rather than stretching will ruin the dough.  (I'm not so sure I buy that).
9. Stretch the dough to desired pizza shape. 
10. Top with whatever you want.
11. Slide the pizza onto the hot pizza stone.
12. Keep an eye on the dough for the first 3 to 4 minutes. If any big bubbles start ballooning up, reach in with a paring knife or fork and pop them. Bake for 7 minutes or until the top is bubbly. Then slide the peel under and lift to check the underside, which should be nicely brown.
13. Slide the peel under the pizza and remove to the counter or a cutting board. Let it rest for at least 2 minutes before slicing.

Recipe from Alton Brown, modified.