In a large mixing bowl, combine the flour with all but one tablespoon of the water, stirring until just incorporated. Cover and let the mixture rest for 20 minutes.

Sprinkle the yeast over the remaining warm water and let it dissolve for a few minutes.

Sprinkle the salt over the dough, then pour in the yeast mixture. Using wet hands, gently fold the dough over itself multiple times until all ingredients are well incorporated. Cover and let rest for about an hour.

With lightly wet hands, lift a section of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process four to five times to build structure.

Cover the dough and let it ferment at room temperature for five to six hours, or refrigerate for up to two days for deeper flavor.

Transfer the dough to a floured surface and divide it into two equal portions. Gently shape each portion into a round ball by folding the edges inward.

Cover and let them rest at room temperature for an hour before using.

Preheat the oven to 500°F (or the highest setting) with a baking steel, pizza stone, or inverted baking sheet inside. Let the oven heat for at least 45 minutes to ensure a crispy crust.

Flatten one dough ball into a 12-inch round, leaving a thick edge for the crust. Place it on a floured pizza peel, add sauce and toppings, and slide it onto the hot baking surface.

Bake for about five minutes, then broil for two to four minutes until the cheese is bubbly and the crust is golden brown with blistered spots.

Repeat with the remaining dough.