Pizza in Teglia

The night before, combine all pizza base ingredients in a tall bowl and let rest, covered, at room temperature for a 1/2 hour. If you are comfortable with it, you could also fold the dough with your hands a few times, at 10 minutes intervals.
Place the bowl, covered, in the fridge and leave it there until the following afternoon/night
The afternoon/night of the day after, preheat the oven to maximum temperature.
Oil a baking dish.
This is the most important step: very gently, without pressing out the air pockets, try to spread the dough in the pan. Better to do this in consequent moments, allowing the dough to spread (relax) by itself with time. NEVER use a rolling pin with pizza! (the God of pizza may get very upset with you if you do ;)
Let it rest covered in the pan for at least 1/2 hour and possibly a whole hour. To cover it, don't use a kitchen towel: it would stick to the dough. Put an upside-down tray on top of the pan and then cover the tray with kitchen towels.
Sprinkle with olive oil and place the pan on the bottom of the oven, directly on the bottom (or on baking stones placed on the bottom) and bake for 10 minutes.
Take the pizza out, put on toppings, and place back in the oven, this time in the middle rack.
Bake until it looks golden (but not burned) and seems cooked through (but not dry). About 5 more minutes, depending on your oven (15-20 minutes overall) but it may take longer if your oven does not get very hot.

Source: http://www.myitaliansmorgasbord.com/2013/08/22/pizza-in-teglia-with-chantarelle-artichokes-and-bufala/