Mix the flour and the dry yeast in a bowl of a stand mixer.

Add 80% (1 ⅓ cup) of the total water, and mix.

Let sit for 15 minutes for the yeast to activate.

With the dough hook attachment, mix at a low speed and gradually mix in the remaining water, then knead.

Add salt and knead until incorporated.

Mix in olive oil until fully absorbed.

Let the dough rest for 1 hour covered in a warm place.

Lightly oil the pastry board.

Place the dough on it.

Fold the top part of the dough towards the center.

Rotate the dough 90 degrees and repeat the fold.

Perform this fold-and-rotate action three times in total.

After completing the folds, let the dough rest for 20 minutes in a warm place.

Repeat the 20-minute resting process two more times, allowing the dough to relax and the gluten to develop.

Place dough in an oiled large airtight container.

Refrigerate 12-24 hours.

Post-refrigeration, let the dough rest for 30 minutes to come to room temperature and improve its texture and workability.

Gently invert the container to let the risen dough fall onto an oiled surface or a bowl.

Weight the dough to separate it into portions.

Allow final rise in oiled containers 2-6 hours, depending on the room temperature.

Mark the initial point and let it double or triple its volume.

Gently invert the container to let the risen dough fall onto a semolina-dusted surface, avoiding any force to maintain its airy structure.

Lightly press and shape the dough with wide fingertips, ensuring it does not deflate.

Oil the baking pan and dust with semolina flour.

Carefully transfer the stretch dough and let it rest for 30 minutes while the oven gets hot.

Drizzle a bit of oil over the dough before it goes into the oven for baking.

Bake at high temperature (480 F - 250 C) for 8 to 9 minutes in the lower part of the oven.

Bake for another 7 to 8 minutes in the middle of the oven until golden brown.

Serve warm or at room temperature.