Measure water, yeast, flour, and salt into medium bowl. Stir to combine. When dough pulls together into a shaggy ball, mix for 1-2 mins with a wet hand, pinching the dough as you turn the bowl. Cover bowl and let sit at room temp for 30 mins.

After 30 mins, proceed with strength building folds as shown in the video (4-5 times) then round the dough into more of a ball with a slap and fold method as shown in video (about 5-7 slap and folds). Cover and let sit at room temperature for another 30 mins.

After that 30 mins, divide dough into 4 equal pieces. Fold & roll each into smooth taught balls with a closed seam at the bottom as shown in video at 2:57. Add each ball to a well-oiled bowl, cover and refrigerate to ferment for 12 hours to 3 days (3 days preferred).

When ready to bake, allow dough to come to room temp (for about an hour).

Combine tomatoes and salt in a high sided container and chop with immersion blender to break down tomatoes (or pulse in food processor). Stop before they're purred. They should still have some texture.

Place pizza stone on the bottom of the oven (be sure not to cover the holes) and place 1 oven rack at the highest position in the oven, about 6" below the broiler. Preheat fat 550 or 30 minutes.

Place dough ball on floured surface. Dust top of ball with flour. Flip and dust again. Use fingertips and back of hand to form the dough into a flat round that's thin in the center, leaving about a 1" border of crust around the edges. When the dough reaches 8-9" round, finish shaping by pulling and stretching as shown at 7:29. Finished dough should be about 12" round.

Flour peel with semolina, then place shaped dough on peel to begin building pizza if using the gas oven. Spoon light layer of tomato sauce onto the dough, making sure not get sauce on the outside borders of the crust.

Add several chunks of fresh mozzarella (about 9) and 12-15 leaves of basil, followed by a nice drizzle of olive oil and generous pinch of flaky salt.

Jiggle the pizza peel to be sure the dough isn't stuck before loading the pizza onto pizza stone on the bottom of the oven (sprinkled with semolina). As soon as pizza is loaded, turn off the heat and turn on the broiler on high. After 4-5 min, check the bottom of your pizza. It should be browning and well set up. Transfer pizza from the stone to top oven rack about 6" below broiler. Keep an eye on the pizza and rotate after about 30 seconds. After about 1 minute of cooking, pizza should be nicely charred and ready to eat!

Preheat large cast iron on stove top over high, add semolina to the bottom of the pan, add shaped dough to the pan and build pizza. After 2-3 minutes or when bottom of pizza is browned, place pan under the broiler on high for 45 seconds to a minute.