In a large mixing bowl, combine the 00 flour and warm water, stirring until the flour is fully hydrated. Let this mixture sit for 20–30 minutes for the autolyse process.

Gently sprinkle in the yeast and salt over the hydrated dough. Use your hands to fold the ingredients together for about 3-5 minutes.

Transfer the dough to a greased container, covering it loosely to allow airflow. Let it rise at room temperature for 5-6 hours or refrigerate for 24-48 hours.

Gently tip the dough onto a floured surface and shape it into 2-4 balls. Rest for about 1 hour, covered with a damp cloth.

Preheat your oven to its highest setting (around 500°F) along with a pizza stone or baking sheet for at least 30 minutes.

Roll out or stretch your dough to your desired thickness on a floured surface. Add your favorite toppings and bake until the crust is golden brown and crispy, usually about 10-12 minutes.