1. Combine the warm water and yeast in a small bowl. Let sit for 5–10 minutes until frothy.

2. Combine the flour and salt in a large bowl.

3. Make a well in the center of the flour mixture and pour in the yeast mixture.

4. Stir until the dough begins to come together, then knead by hand until smooth and elastic, about 10 minutes.

5. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth or plastic wrap.

6. Let rise for 1–1.5 hours, until doubled in size.

7. Punch down the risen dough and divide into two equal portions.

8. Roll each portion into a round shape and place in a lightly oiled container. Refrigerate for 24–72 hours.

9. Remove the dough from the fridge and let it come to room temperature.

10. Preheat the oven to its maximum temperature (260–290°C / 500–550°F).

11. Top the dough with your desired toppings and bake for about 15 minutes, until the crust is golden and the cheese is bubbling.