In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Broccoli Rabe Pesto
Bring large pot of salted water to a boil. Add broccoli rabe, stir and cook for 2-3 minutes, or until broccoli rabe is bright green and stems are barely tender. Drain and run under cold water to stop cooking process. Let cool and then squeeze to remove any excess liquid.
Add broccoli rabe, pistachos, garlic, and salt to blender or food processor and blend until thoroughly combined.
With blender or food processor on, slowly add olive oil until well combined. Add the Parmesan and blend for 10 more seconds until just combined. Add to airtight container and store in fridge.
Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F. Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
Heat 2 tablespoon olive oil in medium skillet over medium heat. Add sausage and break up with wooden spoon. Add rosemary, fennel seeds and crushed red pepper and cook until sausage is browned all the way through, about 6 minutes. Stir in ½ cup broccoli rabe florets until combined. Set aside.
Add the pesto evenly over the dough, leaving the edges untouched. Add the mozzarella evenly around pizza, leaving edges untouched for crust. Top with sausage, broccoli rabe florets and Parmesan cheese.
Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown. Remove from oven and scatter some roasted pistachios. Serve immediately.
Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. Especially with something as strong as pesto.
Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the stone in a cold oven, otherwise it could crack. The stone holds heat which allows you to get a golden brown crust on the bottom.
Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.