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Mix the flour and yeast together before adding the water.
Gradually add the water little by little until fully incorporated.
Take the dough out of the bowl and knead for about 10 minutes.
After 10 minutes, add the salt to the dough ball.
Knead for another 5 minutes until the salt is completely dissolved.
Shape the dough into a ball, cover it with the bowl, and let it rest for about 20 minutes.
Form the final dough ball, place it in a container coated with olive oil, cover it with a wet cloth, and put the lid on (without sealing it tightly).
Let it rest for about 10 hours at room temperature (21°C).