Instructions:

1. Sift the flour into a large bowl.
   
2. Warm the water to 25-30°C (77-86°F).
   
3. In a small bowl, mix the yeast with one-quarter of the water and one-tenth of the flour. Stir well. Cover tightly, and let it sit in a warm place (I place it under the oven light) for 10-20 minutes. If bubbles start to form or the mixture increases in volume, the yeast is activated and ready to use.
   
4. Add the salt to the remaining flour and mix well. Pour in the yeast mixture and the olive oil. Gradually add the remaining water while kneading. Knead for 15-20 minutes until the dough is smooth and elastic.
   
5. Shape the dough into a ball, cover it with a clean, damp kitchen towel, and let it rest at room temperature (18–22°C / 64–72°F) for 1 hour.
   
6. After the dough has rested, divide it into two equal portions — one for each pizza — and shape each into a ball. Place each ball in a lightly floured bowl, cover, and let it rise at room temperature for 12-24 hours.
   
7. To shape the pizza, lightly flour your work surface and hands. Gently remove a dough ball from the bowl and place it on the surface. Using your fingertips, press the dough from the center outward, leaving a 1.5-2 cm (1/2-3/4 inch) border. You can also stretch the dough by lifting it with both hands and letting gravity do the work while gently shaking it.
   
8. To bake the pizza, add your toppings and bake in the hottest oven possible until done (baking time depends on the temperature). Ideally, bake in a wood-fired oven at 450°C (850°F) for 60-90 seconds. I bake mine in an electric pizza oven at 400°C (750°F) for 3-4 minutes.