Place the yeast and 1 tablespoon of the warm water in a small bowl and set aside.

Combine the flour and remaining warm water in a large bowl.

Mix by hand until just incorporated.

Cover and let rest for 20-30 minutes.

After it has rested, sprinkle the salt over the dough.

Stir the yeast mixture with your finger, then pour over the dough.

Use a small piece of dough to wipe the remaining yeast goop from the small bowl, then add it back to the rest of the dough.

Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you.

Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat three more times with the remaining dough.

Continue to mix the dough by alternating folding and pinching the dough with your fingers.

Once all the ingredients have been fully incorporated, cover and let rest.

After 30-60 minutes, apply a fold to the dough to help develop the gluten.

After folding, lightly coat the dough and the bottom of the bowl with olive oil.

Cover and let rest until the dough is about double its original volume, about 6 hours after mixing.

Moderately flour a work surface. With floured hands, gently ease the dough out of the bowl onto the work surface.

Dust the entire top of the dough with flour, then cut it into 2 equal-size pieces.

To shape the dough, apply a fold to each piece and then turn upside-down to seal the seam underneath.

Cradle the dough in both hands and gently stretch the dough from the top towards the sides and then under.

Transfer each ball of dough to its own sandwich bag, dribble in a little olive oil to coat, and let it rest in the fridge overnight, up to 2 days.

When you're ready to use the pizza dough, place a pizza stone in the upper portion of your oven and preheat to 600°F or as high as your oven can go.

Cover a peel or cutting board with parchment paper and lightly flour.

Remove the dough ball from the fridge and put it on the floured parchment paper.

Gently pat it down a bit to coat the bottom with flour.

Leaving about 1" of the outer rim undeflated, punch down the middle, then flip the dough over and repeat.

Using both hands, grab the rim and lift the dough so it hangs down vertically.

Let gravity pull the rest of the dough down and stretch it.

Run the rim between your hands, working all the way around the circumference of the dough several times.

Spread the dough on the floured parchment paper and run your hands around the perimeter to shape it into a round.

Top the pizza with your desired toppings.

Gently slide the pizza with the parchment paper onto the pizza stone.

Bake for 5 minutes, then switch to the broil setting and broil for 2 minutes.

Bake until the cheese is completely melted and the crust is golden with spots of brown.

Use tongs to slide the pizza with the parchment paper from the pizza stone onto a cutting board.

Slice and serve!