1. Combine the flour, yeast and water in a medium bowl. Mix until just combined, then cover and rest for 30 minutes to hydrate.
2. Turn the dough out onto a lightly floured surface. Sprinkle the salt over the top, then knead it into the dough until fully combined.
3. Continue kneading the dough by stretching and folding, for about 15-20 minutes, being careful not to tear the dough. It’s ready when it feels very smooth, elastic and easily bounces back when pressed with your finger. Alternatively you can do this with a stand mixer and a dough hook.
4. Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 24 hours and up to 3 days. Remove from the refrigerator at least 3 hours before baking.
5. Lightly dust a work surface with flour, then use a bowl scraper to scrape the dough on top. Divide it into 4 equal pieces (about 9 oz or 250 grams each).
6. Take one piece of dough and fold all 4 corners into the center, gently pressing to adhere.
7. Place it seam-side down, then cup your hand around it with you fingertips touching the counter and gently rotate to until it forms a ball. Be careful not to let the dough tear. Repeat with the remaining pieces of dough.
8. Transfer the dough balls to a lightly floured sheet pan, dust with more flour and cover with plastic wrap.
9. Let rise in a warm spot until doubled in size, about 2 hours.
10. Place a dough ball on a generously floured surface and sprinkle more flour on top. Press your fingers into the center of the dough and gently rotate it while stretching outward against the surface.
11. Turn it over and continue the same movement until it’s about 8 inches in diameter.
12. Place the dough over the back of your hands and use your knuckles to gently stretch it to about 12 inches. Be careful not to tear the dough.

To Cook in a Home Oven

1. To cook in a home oven, preheat a pizza stone in the oven, on the center rack, at 550°F (or the highest your oven will go) for at least 45 minutes. Once heated, turn on the broiler.
2. Transfer dough to a pizza peel that’s been dusted with flour. Add toppings, being careful not to use too much, then immediately place on the baking stone using a shimmy shove motion. Avoid having the oven door open any longer than absolutely necessary to retain the heat.
3. Keep a close eye on it as it cooks, rotating if necessary, but try to keep the oven door closed to retain as much heat as possible. It’s done when the curst is lightly charred around the edges, the cheese is melted and the toppings are cooked, anywhere from 4-8 minutes. Alternatively you can use a pizza oven if you have one.
4. Remove the pizza from the oven, transfer to a cutting board, cut into slices and serve immediately. Repeat with the remaining dough.