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Mix water, yeast, flour, sugar, and oil in a large bowl with your hands. Once dry and flaky, pour onto a countertop, add salt, and knead for about 5-7 minutes
Shape into a big dough ball and cover with plastic wrap for about 20 minutes (this gives time for the gluten to bind)
After 20 minutes, section into 4 dough balls (about 9-10oz each) and place into oiled containers. Let those cold ferment in the fridge for 12-36 hours. If they pop out of the lid, just press it back down and close the lid
Before stretching out, let dough sit at room temp for at least 30 minutes to relax. Stretch out extra thin using some semolina flour or a 2 to 1 ratio of flour and cornmeal
Par-bake in a pizza oven (I used @newageproducts.com Platinum Pizza Oven) for about a minute and remove. Press down as much as possible to get it extra thin
Decorate pizza and launch. Because it's par-baked, you don't need to worry about dusting the peel with extra four. The pizza will slide off effortlessly
Bake for about 5 minutes or until extra charred and crisp. Garnish with Parmesan and basil and cut into square pieces (Tavern Style cut)