Pizza with Perfect Crust

Dissolve the yeast in half of the water, add salt and sugar, and stir until dissolved.

Add all the flour, mix, and pour in the remaining water.

Once the flour is fully hydrated, add the olive oil and mix until incorporated; a full knead is not necessary.

Transfer the dough into a covered container and let it rest for half an hour.

After half an hour, perform a stretch and fold: with wet hands, pull each edge of the dough and fold it toward the center. Repeat this stretching process 3-4 times every half hour.

After the final fold, transfer the dough to a covered container greased with olive oil and refrigerate for 1.5-2 days, performing a degas and fold daily.

On baking day, turn the dough out onto a flour-dusted workspace, stretch it slightly, and divide it into 3 equal portions.

Shape each portion into a ball and let rest under plastic wrap at room temperature for 1.5-2 hours while preheating the oven with a baking stone.

Take a ball, press down to form the crust leaving a 2 cm border from the edge, pick up the piece on your knuckles, and stretch the center.

Transfer the dough onto parchment paper, spread the sauce, and top with cheese and toppings.