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1. In a large mixing bowl, combine the flour and instant dry yeast, whisking to distribute the yeast evenly through the flour.
500 g bread flour,
3 g instant dry yeast
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2. Add the water at cool room temperature to the bowl and mix with your hand or a sturdy spoon until no dry flour remains and the mixture is shaggy and sticky.
400 g water
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3. Cover the bowl and let the dough rest at room temperature for about 20 minutes to allow the flour to hydrate.
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4. Sprinkle the fine sea salt over the dough and add the olive oil for the dough, then squeeze and fold the dough in the bowl until the salt and oil are fully incorporated and the dough feels smoother.
12 g fine sea salt,
20 g extra-virgin olive oil
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5. With wet hands, perform a set of stretch-and-folds in the bowl by grabbing one edge of the dough, stretching it up, and folding it over itself, turning the bowl and repeating several times until the dough tightens slightly.
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6. Cover and let the dough rest 20 minutes at room temperature, then repeat another set of stretch-and-folds; rest 20 minutes more and perform a final set, by which time the dough should be smoother, more elastic, and slightly airy.
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7. Lightly oil the inside of a clean container, transfer the dough into it, cover tightly, and refrigerate for 24 to 72 hours to cold ferment and develop flavor.
30 g extra-virgin olive oil (for pan and drizzling)
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8. About 2 to 3 hours before baking, generously oil the bottom and sides of a rectangular Sicilian or sheet pan, then gently turn the cold dough into the pan, keeping as much gas in the dough as possible.
30 g extra-virgin olive oil (for pan and drizzling)
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9. With oiled fingertips, gently press and dimple the dough toward the corners of the pan without forcing it; if it resists, cover and let it relax 20 minutes, then continue until it covers most of the pan.
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10. Cover the pan and let the dough proof at warm room temperature for 60 to 90 minutes, until noticeably puffy and airy, then make light dimples across the surface with your fingertips and drizzle a thin film of olive oil over the top to encourage crisp edges.
30 g extra-virgin olive oil (for pan and drizzling)
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11. Near the end of the final proof, preheat the oven to 245C, placing a rack in the lower third to help crisp the bottom of the crust.
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12. Top the dough as desired with vegetarian toppings, keeping them relatively light to preserve the airy structure, then bake until the crust is deeply golden, crisp at the edges, and the bottom is well colored, usually 15 to 20 minutes depending on your oven and pan.
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13. Let the pizza rest a few minutes in the pan, then run a thin spatula around the edges to release, transfer to a cutting board, and slice into squares to serve.
By mansi