Mix water, yeast + 450g flour → rest 1h (or 8h in fridge).
Add 300–350g more flour + salt → knead till smooth.
Rise 1h → then divide into 4–6 balls.
Rest: up to 3h room temp OR 24h in fridge.
Shape gently (no rolling pin — keep those fluffy edges!).
Bake at 250°C / 480°F (fan) on mesh tray, pizza stone or baking tray w/ olive oil.
