Make the Crust

1. In a large bowl (I used an 8-cup Pyrex measuring cup), place the water, oil, and yeast. Stir until yeast is dissolved. Set aside.
2. In another bowl, mix together the flour and salt. Add this flour mixture to the yeast mixture, stirring with a wooden spoon, in 3-4 additions. By the last addition, it will be difficult to stir so you may need to get your hands into it and combine it. You just want to make sure all the dry ingredients are incorporated. Do not knead the dough, just get the flour mixed in. It may look a little ragged, but don’t worry, it’ll be fine.
3. Place the dough into a large bowl, and cover it with a towel. Let it set at room temperature until it has increased in size to 2-3 times the volume it started. This will take 16-20 hours. (Mine took the full 20, as I keep my house on the cool side). It should smell yeasty and a little sour at this point. Move the dough to the refrigerator until it is fully chilled, about 45-75 minutes.
4. Once the dough is chilled, divide it into 4 roughly equal parts. Using floured hands, form each into a ball shape and place on a floured pan or sheet pan. Cover tightly with plastic wrap and let rest for 60 minutes. This is to make sure the gluten is relaxed. (If you won’t be using them immediately, put them in the refrigerator, and let the gluten relax for 45-60 minutes at room temperature prior to baking your pies. You can leave them in the refrigerator at this point up to 24 hours, or package tightly and keep in the freezer up to a month. Just remember to let them relax, once thawed, for the 45-60 minutes. The dough will need to be at least 65 degrees F for it to stretch nicely.

Make the Pizza

1. If you refrigerated the dough after dividing, remove dough balls from the refrigerator and let them come to room temperature (65F or warmer), about 45 minutes.
2. Preheat oven to 450F (Conventional) or 425F (Fan/Convection). Once preheated, place 1-2 sheet pans, spaced apart, in the oven to preheat.  I used shelf #2 and #4 of my 5 shelves.
3. On individual sheets of parchment, or a pizza peel if you have one, using lightly floured hands, press (or toss) each quarter of the dough into a 9-10″ diameter pizza. I just press outward from the center with both hands, beginning in the middle and gently working my way to the sides. Any shape you choose is awesome!
4. Top the pizza with cubes of mozzarella and provolone, and little bits of gorgonzola, then pieces of salami, a swirl of olive oil, sprinkle of rosemary and chili flake, then top each pizza with 2 Tbsp Parmeggiano Reggiano.
5. Open the hot, preheated oven and carefully place one pizza-covered sheet of parchment on each preheated sheet pan. In your oven you may be able to have one or two sheet pans.
6. Watch carefully every few minutes while baking! Bake for 9-12 minutes until there are dark golden patches on your pizzas, or to your desired level of doneness. You may need to rotate pizzas to other shelves if they cook unevenly, halfway through baking time. Mine took 9 minutes for a single pizza, 12 minutes for 2. Carefully slide each pizza to its serving plate. Then continue baking pizzas.
7. Swirl a big spoonful of honey on your pizza at the table, and maybe a bit more for dipping!