Mix the dough. In a large bowl, whisk flour and salt. In a separate cup, combine water and yeast. If using active dry yeast, let it sit 5 minutes until slightly foamy. Pour the liquid into the flour, add olive oil, and mix with a spoon or your hand until no dry spots remain. The dough will be slightly tacky.

Rest and knead lightly. Let the dough sit for 10 minutes, then knead by hand for 2–3 minutes until smooth. Avoid adding too much flour. The dough should feel soft and elastic, not stiff.

First rise. Place the dough in a lightly oiled bowl. Cover and let it rise at room temperature until roughly doubled, about 1–2 hours, depending on your kitchen temperature.

Divide and ball. Turn the dough out and divide into 3 equal pieces for 10–12 inch thin pizzas. Shape each piece into a tight ball by tucking the edges under and rotating against the counter.

Cold ferment (recommended). Place each ball in a lightly oiled container, cover, and refrigerate 12–72 hours. This slow rest develops flavor and improves browning. If short on time, rest the balls at room temperature for 45–60 minutes and continue.

Warm up the dough. Remove dough balls from the fridge 60–90 minutes before baking so they can relax and come to room temperature. This makes stretching easier and prevents snap-back.

Preheat the oven. Place a pizza stone or steel on the top third rack. Preheat to the highest setting your oven allows (500–550°F/260–290°C) for at least 45 minutes. Hot surface equals crisp crust.

Prepare the peel or pan. Dust a peel with semolina or flour. If you don’t have a peel, build your pizza on a piece of parchment set over an inverted sheet pan for an easy slide.

Shape the crust. Lightly flour the counter. Press a dough ball into a 6-inch round, leaving a slightly thicker edge. Lift and stretch over your knuckles, rotating, letting gravity do the work, until 10–12 inches wide and very thin in the center. Avoid using a rolling pin; it crushes the air pockets.

Top lightly. Transfer to your prepared peel or parchment. Add a thin layer of sauce, then cheese and toppings. Keep it minimal—this style shines with restraint.

Bake hot and fast. Slide the pizza onto the stone/steel. Bake 6–8 minutes, rotating once, until the crust is blistered and browned on the edges and the bottom is crisp. If you like extra char, broil for 30–60 seconds at the end.

Finish and serve. Transfer to a board. Brush the rim with a touch of olive oil, add fresh basil or a light dusting of grated Parmigiano-Reggiano, slice, and serve immediately.