Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible.

Meanwhile, add the flour and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. Cover with plastic wrap and let rest for 15 minutes.

Once rested, dip your fingers in some cold water and gently stretch and fold the dough over onto itself in a circular pattern rotating the bowl 90 degrees each time. Flip the dough out onto the counter. Perform a slap and fold for about 5 minutes until the dough starts to feel more elastic.

Place the dough back into the bowl and cover with plastic wrap. Let the covered dough rise for 40 minutes.

Drizzle a ⅓ of the oil over the top of the dough and work the dough into a large ball while still in the bowl. Divide it into two 360 gram portions. Drizzle a little more olive oil into the bowl and place the dough balls inside. Cover and let proof for 30 minutes.

Place a baking stone on the second-highest rack and preheat the oven to 550 F convection.

Generously flour the counter. Turn one dough ball onto the counter. Using your fingertips, gently press the dough out into a circle. Stretch the dough until you have roughly a 12-inch pizza.

Sprinkle some cornmeal over the wooden pizza peel. Transfer the dough to the peel and perform one final set of stretching.

Add the spicy tomato sauce, mozzarella cheese, sliced garlic, and the dried chile. Slide the pizza onto the steel baking stone and bake for 4-6 minutes until the cheese is melted and starting to brown.

If using, grate over some fresh parmesan and rub the garlic butter on the crust. Slice and Enjoy.