In a large mixing bowl, stir together the water and yeast until the yeast dissolves completely.

Add roughly ⅓ of the flour and stir it in thoroughly by hand, being sure to break up any clumps of flour that form.

Once the flour is well-incorporated, add another ⅓ of the flour and mix it in thoroughly.

Add the salt and mix it into the dough well.

Finally, mix in the remaining flour until it is fully incorporated with no clumps.

Cover the bowl and let it rest at room temperature for 20 minutes.

Uncover the bowl and drizzle the dough with some olive oil. Use your hand to spread the oil gently over the surface of the dough.

Keeping the dough in the bowl, slide your hand down one side of it and fold the dough up and over on itself.

Turn the bowl 90 degrees and repeat. Fold the dough 6 to 8 times, working around the bowl to fold the dough from all sides.

If the dough starts to stick, just rub a little more olive oil into your hands.

Once the dough has been folded a few times, slide your hand underneath the dough and lift it up from the middle.

Place the dough back down into the bowl so that the sagging sides tuck underneath.

Repeat this lifting and setting down motion about 4 to 6 times.

Cover the bowl again and let the dough rest for an additional 20 minutes.

Uncover the bowl. Drizzle and rub the dough with olive oil again and repeat the lifting technique for another 4 to 6 times.

Cover the bowl and refrigerate the dough for 12-15 hours.

Remove the bowl from the fridge and let the dough come to room temperature for 1 to 1 ½ hours.

Generously flour a clean work surface with semolina flour, and rub some of the flour on your hands.

Gently pour the dough out of the bowl so that it naturally falls onto the floured surface.

Using a bench scraper or knife, divide the dough into three equal portions.

Take a portion and fold it on itself in thirds: fold one side in towards the middle, then fold the opposing side over the first fold.

Turn the dough over so that the smoother side is now on top.

Gently tuck the rougher sides of the dough ball underneath so that the top becomes even smoother.

Set aside on a floured surface and repeat to form the remaining two dough portions.

Brush three large baking trays with olive oil so that they are completely coated, including the sides.

Place each dough ball in the center of a tray. Drizzle the dough portions with more oil and gently rub it to coat the surface.

Cover the trays with plastic wrap and let the dough rise at room temperature for 1 ½ hours.

Remove the plastic wrap from one of the trays. Drizzle the dough with olive oil and use your fingertips to gently press the dough out so that it fills the baking tray.

Repeat to spread out the other three pizzas. Drizzle them with a little more oil and use your hand to gently spread the oil over the surface of the pizzas.

Cover them with plastic again and let them rise for an additional 30 to 60 minutes, until they have roughly doubled in thickness.

Preheat the oven to the maximum temperature, usually around 500 to 550°F (260 to 285°C).

Cook the pizzas one at a time, preferably on the bottom rack.

Top the pizza with raw ingredients that require a longer cook time and bake for 15 to 20 minutes, until the crust is beginning to become golden on the bottom.

Remove the pizza from the oven and add any toppings that need melting or a short cook time, such as mozzarella cheese and basil.

Bake for an additional 5 minutes or until the bottom of the dough is golden.

Serve warm and fresh, cut into square pieces.