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Hydrate the yeast. Heat water to 90°F and add the yeast on top, and set aside.
Toss flour with salt.In a large bowl, toss flour with the salt.
Mix and fold the dough.Add the water and yeast mixture to the bowl and mix with a spatula until incorporated.Wet your working hand and reach underneath the dough, stretch it out and up, and fold it over the top. Repeat with the remaining dough until it is soft and springy. Next, shape the dough into a ball, add olive oil on top (optional), and set the bowl aside in a warm (but not hot) and dark place for up to 8 hours with a towel on top.
Divide dough into 2 balls.Moderately flour a surface and ease the dough out of the bowl. Dust the top of the dough with flour, then cut it into 2 equal doughs. Shape the dough into 2 balls following the same fold method.Put the dough balls on a lightly floured baking sheet, leaving space between them to allow for expansion. Let the dough sit at room temperature for 30 minutes before making pizza, or transfer it to the fridge for later use.