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This is for a ten inch cast iron skillet that is probably older than my parents. 1930s, perhaps. The handle can be unscrewed as you probably do not want that in a 500 degree Fahrenheit oven.
A hundred grams of flour is slightly too much for a thin but not super thin crust. The oil and air curing really helps create a leathery crust that ignores the liquid from the tomatoes. The yeast must be activated as the water percent is probably too low compared to the 78%+ hydration in the usual loaf of bread.
Let the yeast activate in the water, mix the flour and salt and oil well. Add the water and stir until a ball forms up, not long. Let that sit at room temperature for about five hours, covered. Overproofing is probably fine.
Roll the dough out; I suck at this and usually end up with some certainly not circular abomination. Use plenty of flour. Let that cure for a while on the counter, maybe an hour or two.
For a sauce I'll usually boil down two roma tomatoes with garlic salt and whatever strikes my fancy from the spices section. Toppings are deep in "ascetics fight with ascetics" territory so will not be covered here.
Probably it's 15 minutes in the 500F oven, or somewhere around there. Put a pan with some water in it to increase the humidity of the oven (and thus the heat transfer) if the humidity is low. Remember to keep your face away from the oven when opening the oven door if you do this.
Probably it does not need bread flour given that much of the goal with overproofing and the oil is to prevent the formation of too much gluten.