>>70147793 parts flour (00 grind generally), 2 parts water, 1 part oil, and some salt, yeast and sugar... make a starter with the water and yeast if you dub it necessary... after a solid mix, let it do its thing - if you can let it rest for 24h, it will practically knead itself. get it in the oiled pan, and stretch it as evenly as you can up the pan... let it rest again for half an hour min, and then fix it as you deem necessary.
You may need to give it a pre-bake before filling it, maybe 5 mins at 450 or so.
