Mix the flour, yeast and water

• Add half of the bread flour to a large pot
• Add the yeast and the water
• Whisk until you get a smooth pancake-batter consistency

Add the salt, remaining flour and oil

• Add the salt and the rest of the flour
• Mix by hand until the dough starts to form a shaggy ball
• Add the olive oil and keep mixing by hand until the ingredients are mostly combined

Rest the dough

• Cover the pot
• Let the dough rest at room temperature, around 22 °C

Perform slap and folds

• Turn the dough out onto a clean surface
• Fold the dough over itself, give it a quarter turn and fold again, three times

Shape the dough balls

• Weigh the dough with a kitchen scale and use a bench scraper with lightly oiled hands
• Divide into seven 500 g dough balls for 16-inch pizzas, or fourteen 250 g dough balls for 12-inch pizzas

Final proof and store

• Place the dough balls in lightly oiled round containers
• Let them sit at room temperature, then bake; or refrigerate for up to 3 days and remove 1 hour before stretching