For the Pizza Dough: In a measuring cup combine warm water with yeast and a pinch of sugar to proof. Set aside for 5-10 minutes until yeast starts to foam and bloom.
Lightly flour a clean work surface or cutting board and set aside.
In the bowl of a food processor add: flour, sugar and salt. Pulse 3 to 4 times to combine.
Add the olive oil and yeast water to the food processor. Run food processor until the mixture forms a cohesive ball.
Transfer pizza dough to floured work surface. Knead, by hand, for 1-2 minutes, or until dough passes a window pane test.
Divide dough into three equal pieces, transfer each into large Ziploc bags and refrigerate to rise at least 1 day, up to five.
To Make & Bake Pizza: Remove dough from refrigerator and form into balls. Allow to rest at room temperature on a lightly floured surface for at least 2 hours before proceeding.
Preheat oven to 525 degrees F. Place stone in the oven and allow it to preheat as well for at least 20 minutes.
On a lightly floured piece of parchment, stretch dough out into a 12’’ round circle.
Spread the crushed tomatoes evenly over the dough, leaving a ½’’ boarder all the way around uncovered. Sprinkle with garlic and cheese. Top with brisket, red peppers, red onion and poblano pepper. Season with salt and pepper.
Transfer pizza, on parchment paper, to preheated pizza stone. Bake for 10 – 12 minutes, or until cheese is bubbly and melted. Transfer to a cutting board and top with scallions and a drizzle of olive oil (optional). Cut into slices and serve immediately.
Notes: *Inactive time for dough is at least 26+ hours, so plan in advance! *Dough will make 3 (12’’) pizzas. *Topping measurements are for 1 (12’’) pizza. *Extra dough can be frozen after a 24 hour rest in the refrigerator. *Window Pane Test: Rip off (or cut) a small piece of dough. Stretch it out until its nice and thin, you should be able to see light through the dough, without it riping and without holes. If it rips, you need to continue kneading dough.