Mix flour, salt, yeast, water, and 2 t. olive oil in a large bowl until flour is completely incorporated. Cover tightly with plastic wrap and let rest in a warm spot for at least 8 hours, up to 24, until dough has more than doubled in size.

Spread remaining 2 t. olive oil evenly across a pizza stone or baking sheet, then sprinkle generously with cornmeal.

Dust the dough lightly with flour and flour your hands, then pick up dough and gently toss and stretch into a large circle. Lay on the pizza stone and press the crust into its final shape. Be careful not to move the dough on the stone too much or the crust may stick. Cover with plastic wrap and let rest for 2 hours.

Preheat oven to 550°.

Whisk together olive oil, garlic, basil, and salt.

Press any air bubbles out of the dough. Brush garlic mixture evenly over the crust, all the way out to the edges.

Top with mozzarella, bacon, red onion, and jalapenos. Cut softened cream cheese into small cubes and dot them on top of the pizza.

Bake at 550° for 12-15 minutes, until crust is golden brown on both top and bottom and the cream cheese is bubbling.

Transfer pizza to a cutting board and let cool for a couple minutes, then slice and serve!