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Weigh out water and flour into a container.
Combine flour and water by hand until no dry flour pockets remain.
Let the mixture rest for 20 minutes (autolyse).
While the dough rests, measure out salt and yeast.
Add yeast to the dough and fold it in.
Add salt to the dough in two parts, folding it in after each addition.
Perform stretch and folds on the dough, incorporating the salt and yeast.
Continue stretch and folds until the salt is incorporated and the dough feels smoother.
Perform the window pane test to check gluten development.
If the window pane test fails, fold the dough over a few times and let it rest for 15 minutes before performing another set of stretch and folds.
Repeat the resting and stretch and fold process until the window pane test passes.
Shape the dough into a ball.
Place the dough in an airtight container and let it prove overnight (approximately 15 hours).
Divide the dough into 15 portions of approximately 270g each.
Shape each portion into a dough ball by folding it under itself and sealing the bottom.
Let the dough balls rest for about 6 hours.
Prepare the dough for pizza by coating it in semolina.
Shape the dough into a circle, pushing air into the crust.
Top the pizza with sauce, cheese, and basil.
Cook the pizza in a preheated oven.