> You don't need a stand mixer, it's a no knead recipe (long overnight rise builds all the gluten). You don't need a fancy super hot oven

That recipe is just focaccia with about half the olive oil, probably replaced by whatever runs off the toppings: https://www.saltfatacidheat.com/fat/ligurian-focaccia

- no stand mixer

- no kneading

- overnight room-temperature rise

- 4:3 flour-water ratio

- dough is dimpled in the pan before baking

The Ligurian focaccia recipe brines it with salt water, which you don't strictly have to do but helps considerably, and bakes at 450F, which arguably so should any cast-iron pizza because the crust won't crisp up as much at 400F.