Dissolve the yeast in 50 gr (1.8 oz) of the water.

Place the flour and half of the remaining water in a large bowl. Mix coarsely with a fork (it’s important you use a fork).

Add the yeasted water and fork-mix again.

Add the oil, salt, and remaining water and continue mixing with the fork.

Cover the dough with a damp cloth and let it sit for about 10 minutes in the warmest spot of your house.

Pour the dough onto a working surface and fold it over itself: first the outer edges vertically toward the center, then the top edges horizontally toward the center.

Grease the bowl lightly with olive oil and return the dough to it, folded side down.

Cover with plastic wrap and refrigerate overnight on the lowest shelf, or for at least 12 hours and up to 24.

Line an oven tray with parchment paper. I used a perforated baking sheet to let the heat reach the bottom of the pizza properly. The important thing is using a thin tray, not a heavy thick one.

Pour the dough onto the baking sheet (help yourself with a spatula) and gently tap it with your fingertips to spread it evenly.

Sprinkle the surface with olive oil and 1–2 teaspoons coarse salt.

Preheat the oven to 250°C (480°F). Use ventilated mode plus bottom heat for the first 10 minutes.

Bake the pizza for 10 minutes.

Lower the temperature to 220°C (430°F), switch off ventilation, and bake for 10 more minutes.

Bubbles will form on the surface — and that’s perfectly fine. The result you are looking for is a deeply golden, spotted surface.