1-First, mix the flour with all but 1 tablespoon of the warm water in a bowl until just combined. Cover it and let it rest for 20 minutes this autolysis step helps develop the gluten without much effort.

2-Next, sprinkle the yeast over the reserved 1 tablespoon of warm water and set it aside to dissolve.

3-Once the flour mixture has rested, sprinkle the salt over it and pour in the dissolved yeast. Use wet hands to stretch parts of the dough over the top, pinch off chunks, and fold it over itself until it forms a shaggy ball. Cover and let it rest for about an hour to build strength.

4-Then, for gluten development, wet your hands lightly, reach under the dough, stretch a section up, and fold it over the center. Rotate the bowl and repeat a few times until the dough tightens into a ball. Invert it into a greased bowl with the seam down, smooth the top, cover, and let it rise at room temperature for 5-6 hours until doubled. This bulk fermentation is key for that complex, bubbly texture.

5-After rising, turn the dough onto a floured surface and cut it in half. For each half, stretch and fold the edges over the center, then pull and drag it on the counter to form a smooth ball. Place the balls on a greased plate, oil the tops lightly, cover, and rest for about an hour at room temperature or refrigerate for up to 2 days.

6-To bake, preheat your oven to 500°F with a pizza steel, stone, inverted baking sheet, or cast iron pan inside for at least 45 minutes. Generously flour a pizza peel, flatten a dough ball into a disk with a 1-inch lip, and stretch it into a 12-inch circle. Add your sauce and toppings, leaving a border, then slide it onto the preheated surface. Bake for 5 minutes, then broil for 2-4 minutes until the crust is golden and blistered. Repeat for the second ball, noting that cast iron might need 15-20 minutes total.