Build the dough

1. In a large bowl, stir the warm water and yeast together. Let it sit 5 minutes, until the surface looks a little foamy (a few bubbles is enough).
2. Add the flour and salt. Stir until you get a shaggy dough with no dry pockets.
3. Drizzle in the olive oil and fold it through until the dough looks more cohesive.
4. Turn the dough onto a clean surface and knead 6–8 minutes, until it feels smoother and stretchy. If it’s sticking a lot, let it rest 10 minutes, then knead again—resting often fixes stickiness without drying the dough out.

Rise and portion

1. Shape the dough into a ball and place it in a lightly oiled bowl. Cover.
2. Let rise at room temperature until doubled, 60–90 minutes.
3. Divide into 3 equal pieces. Shape each into a tight ball by tucking the edges underneath.
4. (Optional) Cold ferment for deeper flavor: After step 3, place each dough ball in a lightly oiled, covered container and refrigerate 24–72 hours. Bring back to room temperature until slightly puffy and relaxed, 60–120 minutes, before shaping.
5. Rest the dough balls, covered, 15–20 minutes so they relax and stretch easily.

Shape and bake

1. Place a rack in the upper third of the oven and set a pizza stone/steel on it (or use a rimmed baking sheet flipped upside down). Preheat to 500°F / 260°C.
2. If using a stone/steel, let it heat for a full 45 minutes for best browning. (This can overlap with the rise/rest time.)
3. On a lightly floured surface, press one dough ball into a disk, leaving a thicker rim. Stretch to about 12 inches / 30 cm. If the dough keeps springing back, cover and rest 10 minutes, then continue.
4. Transfer to a peel dusted with semolina/cornmeal, or to parchment on an upside-down sheet pan. Add toppings lightly if using—overloading can make the center soggy.
5. Bake 8–12 minutes, rotating once halfway through, until the rim is deeply golden with a few dark spots and the underside is browned (lift an edge to check). You should hear a faint crackle as it comes out of the oven.
6. Repeat with the remaining dough balls. Let pizzas cool 2 minutes before slicing so the cheese sets and the crust stays crisp.