The high hydration, stretch and fold, and slow rise are methods I use to make bread. It is easy to do and the results are excellent. Higher hydration and time mean that you use less yeast and vigorous kneading is not required.
Looks delicious!
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Time consuming but not complicated. I have not made bread in years but I remember how the dough feels when it is just right. And I can imagine those flavors on it! Love anchovies and both kinds olives so that will be the one I try.
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By the way, if you wet your hands, the dough in the initial stretching/kneading won’t stick to you so much. That’s a tip I got from Brian Lagerstrom, and it works.
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This kind of pizza reminds me somewhat of Detroit-style pan pizza. The crust is “fried” in oil as it cooks.:
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