Pour water into a large bowl.

Sprinkle yeast over the water.

Add flour and then salt.

Lightly mix with a dough whisk until the dough is lumpy and not fully combined.

Cover the bowl and let it rest for 30 minutes at 24°C (75°F).

Perform a stretch and fold: Gently stretch one side of the dough up and fold it over the rest of the dough. Rotate the bowl 90 degrees and repeat this process until you’ve stretched and folded all sides.

Round the dough into a ball.

Cover the bowl again and let it rest for 1 hour.

Divide the dough into 6 equal balls, approximately 290 grams each.

Place each ball into a well-oiled container. This will help during shaping.

Let the dough ferment at 24°C (75°F) for 1 hour and 30 minutes.

For an outdoor pizza oven: Preheat until the temperature of the stone reaches at least 600°F.

For a home oven: Preheat to 550°F with a pizza stone inside for about 45 minutes.

Lightly flour your work surface and your hands.

Take one dough ball and gently press it into a flat disc with your fingers.

Pick up the dough and use the backs of your hands and knuckles to stretch it, allowing gravity to help, until it reaches your desired size.

Place the shaped dough on a pizza peel dusted with flour or semolina to prevent sticking.

Add your favorite toppings.

For an outdoor pizza oven: Bake for about 1 to 1 minute and 30 seconds, rotating for even crust coloring.

For a home oven: Bake for 10-12 minutes, or until the crust is golden and the toppings are cooked.