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Mix: Add warm water (about 85 °F) to your bowl first. Mix in salt, sugar, and olive oil. Stir, then add the flour and sprinkle the yeast on top.
Knead: Mix by hand until it starts to come together. Knead a few minutes. Let the time do the work.
Rest and Fold: Cover and rest 40 minutes, then do a few stretch and folds. Rest another 40 minutes, then do slap and folds until smooth. Let it rest one more time for about 40 minutes if you have time. The dough will get softer and stronger with each rest. Check the window-pane test; if it stretches thin without tearing, it’s ready.
Ball and Ferment: Shape into 4 × 185 g dough balls, lightly oil, and cover. Cold ferment about 24 hours (longer adds more flavor).