SLOW METHOD: Combine the flour, ¼ teaspoon of instant dry yeast, salt, and water with a dough spatula until mixed. Cover the bowl with plastic wrap and allow for it to sit at room temperature for 8-9 hours (might be a bit longer if you live somewhere where it’s cold.)

FAST METHOD: Combine the flour, 1 teaspoon of instant dry yeast, salt, and water with a dough spatula until mixed. Cover the bowl with plastic wrap or a damp tea towel and set aside in a warm spot (preferably 72-85ºF) for 1 ¼ - 1 ½ hours or until the dough visually doubles in size.

SHAPE: Position a rack near the upper third of the oven. If you are using a pizza stone/baking steel, go ahead and place it in the oven before you start the preheat process. Preheat the oven to 500-550ºF (whichever is the highest your oven will go, keep in mind preheating takes at least 40-45 mins) Place the dough on a well floured surface and divide the dough out into 4 equal portions. Working with one dough ball at at time, generously dust your work surface with at least ¼ cup of flour, the dough is super wet so it can handle the flour! If you happen to need more, feel free to use a little more! Shape the dough using your finger tips on the work surface or with your knuckles in the air until you make an 11-12 inch disk.

BAKE: If you’re baking on a stone, dust the pizza peel with semolina flour or cornmeal and place the pizza on it. If you are baking it on a pizza pan, dust the pizza pan before placing the pizza dough on top. Drizzle sauce, top with toppings and cheese. Give the pizza peel a shimmy to make sure the pizza is moving around easily. If it's not, lift the corner that is stuck and sprinkle a bit more semolina flour. Transfer pizza from peel to baking steel. I like to shimmy the pizza to the edge of the peel, so it gently slides off as you pull the peel back. Bake for 7-10 minutes or until it browns and blisters to your liking. Transfer pizza to a heatproof work surface, slice and serve!