In a large bowl, combine 665g of type 00 flour, 450g of cool water, ⅛ tsp of instant yeast, and 1 tbsp of kosher salt. Stir gently until it is loosely combined.

With wet hands, pinch the dough between your thumb and index finger for even distribution. Ensure it’s mixed, even if it’s not smooth.

Cover the bowl and let it rest for 30 minutes.

With wet hands, tuck your fingers underneath one side of the dough, pull it up and fold it back over itself. Repeat this around the dough, doing 4-6 pulls.

Cover the bowl and let it rest for another 30 minutes.

Generously flour your work surface and pour the dough out. Dust the top with flour and cut it into four equal segments, each about 275g.

Shape each piece into a ball by pulling the edges to the center and pinching the seams shut. Flip the dough seam-side-down and roll it into a ball.

Place each dough ball into an oiled container, cover it, and refrigerate for 2 hours up to 5 days.

Take the dough out of the fridge 2 hours before cooking to bring it to room temperature.

Flour your work surface, gently invert a dough ball onto it, flour the top, and stretch into a 12-inch thin base layer with a defined crust.

Transfer the stretched dough to a floured pizza peel, add your favorite toppings, and cook in a preheated pizza oven for 60-90 seconds or bake in a conventional oven on a pizza stone for 6-8 minutes at 500º F.