The Mix: Dissolve the salt in water first, then add about 10% of your flour. Add the yeast next, then gradually incorporate the rest of the flour until a shaggy ball forms.

The Knead: Knead by hand for 10 minutes. The dough should be soft and slightly tacky, not dry.

The First Rest: Let it sit on your counter for 2 hours, covered with a damp cloth.

The Magic Step: Divide the dough into balls, place them in an airtight container, and put them in the fridge for 24 hours.

The Bake: Preheat your oven to its maximum temperature with the tray inside. Stretch the dough using your fingers only—start from the center and push the air to the edges to form the crust.