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Combine the dry ingredients, including the small amount of yeast, and mix them briefly.
Pour in the water at around 55 degrees and add the olive oil.
Stir the mixture with a rubber spatula or your hands until it is mostly combined.
Knead the dough for about 4 to 5 minutes without adding any extra flour, ensuring the dough temperature reaches around 72 degrees.
Place the dough in an oiled container and cover it for 30 minutes.
After 30 minutes, wet your hands and perform 4 stretch and folds on the dough.
Cover the dough again and let it rest for another 30 minutes.
Check if the dough passes the windowpane test; if it tears easily, repeat the stretch and folds along with the resting period every 30 minutes until it passes.
Allow the dough to sit on the counter overnight for approximately 12 hours, or until it has doubled or tripled in size.
Store the dough in the fridge for 1 to 2 days to enhance gluten development and flavor.
Shape the dough into balls about 5 hours before you intend to make the pizzas.