The night before, mix dough by adding 665 g type 00 flour, 450 g cool water, ? tsp yeast, and 1 tbsp kosher salt to a large bowl. Stir until loosely combined, then use a wet hand to mix further, pinching the dough until combined. Cover and rest for 30 minutes.

After a 30 minute rest, apply a strength-building fold by tucking fingers under one side of the dough, pulling it up, and folding it back over itself. Repeat around the entire perimeter, about 4-6 pulls. Cover and rest for 30 minutes.

Apply a strength-building fold again, then invert the dough so the seam is at the bottom. Cover and rest at room temperature for 12 hours overnight for a slow rise.

The next morning, generously flour a work surface and pour the dough on top. Flour the top of the dough, then cut into 4 even segments, each weighing about 275 g. Wrap each piece into a ball by pulling the edges up and over itself, pinching seams shut, then flip seam-side-down and roll into a ball.

Place each dough ball into an oiled container, cover, and refrigerate for a minimum of 2 hours to 5 days.

When ready to make pizza, remove dough from the fridge 2 hours before cooking to allow it to come to room temperature.

Generously flour your work surface and gently invert a dough ball, flouring the top. Press into the center of the ball and stretch outward to create a thin base layer and a defined crust, aiming for about 12 inches in diameter.

Place dough on a floured pizza peel, top with desired toppings, and slide into a preheated pizza oven for 60-90 seconds, turning every 20 seconds. Alternatively, bake in a preheated conventional oven set at 500? F on a pizza stone for 6-8 minutes.