Pour the room temperature water into a large mixing bowl. Sprinkle the active dry yeast over the surface of the water. Let it sit for about two minutes until the yeast begins to dissolve. Stir gently with your fingers to ensure it is fully incorporated.

Add about 10% of the flour to the water and yeast mixture. Mix with your hand until it forms a thin batter. Add the sea salt to the remaining flour rather than directly into the water.

Gradually add the rest of the flour to the bowl, mixing continuously until a shaggy dough forms and no dry flour remains.

Turn the dough out onto a lightly floured surface and knead the dough by hand for about 10 to 15 minutes until smooth and elastic.

Place the dough ball into a lightly greased bowl, cover it with a damp cloth, and let it rest at room temperature for about 2 hours.

After the initial rest, divide the dough into four equal pieces (approximately 250g each) and shape each piece into a tight ball.

Place the balls into airtight containers or a proofing box and refrigerate for at least 24 hours.

Remove the dough from the fridge about 2 hours before baking to let it come to room temperature.

Gently stretch the dough by hand before topping with your desired ingredients and baking at the highest temperature possible.