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Mix 3g instant yeast with 350ml lukewarm water and 5g caster sugar, until all has dissolved
Mix in 500g white bread flour and 15g sea salt, until a shaggy dough
Turn out onto a lightly floured surface, top with a bit more flour and knead for a few mins until you have a sticky ball, adding up to 40g flour little by little if needed, until tacky
Add to large bowl and drizzle 1 tbsp olive oil over top, then knead in bowl until oil is incorporated
Cover with plastic wrap tightly and rest at room temperature for about 21 hours until approximately triple in size
Turn dough out and split into 3 equal size balls for 12 inch pizzas
Lightly compress and fold dough ball in half, rotate 90 degrees and repeat 20 times until you have a smooth ball, being gentle to preserve air bubbles
Leave for another 3 hours covered
Roll out gently on a heavily floured surface using hands, trying not to squeeze air out of edges
Top with favourite toppings and bake at 240°C on a preheated pizza stone or steel for 6-7 minutes until golden and crispy