In a large bowl, combine the 00 flour, cool water, instant yeast, and kosher salt. Stir until loosely combined.

With wet hands, mix the dough by pinching it between your fingers until well combined, though it may not be very smooth.

Cover the bowl and let the dough rest for 30 minutes.

After resting, perform a strength-building fold by tucking your fingers under one side of the dough, pulling it up, and folding it over itself. Repeat around the entire dough.

Cover the dough and let it rest for another 30 minutes.

Flour a work surface generously and pour the rested dough onto it. Flour the top and cut the dough into 4 even segments, each weighing about 275g.

Wrap each piece into a ball, pinching the seams shut and rolling it to create a smooth surface.

Place each ball into an oiled container, cover, and refrigerate for 2 hours up to 5 days.

When ready to make pizza, take the dough out of the fridge and let it come to room temperature for about 2 hours.

Flour the work surface again and gently invert a dough ball onto it, taking care not to knock out too much air.

Press into the center of the ball and gradually stretch it outward to form a thin base and a thicker crust.

Continue stretching until it reaches about 8-10 inches in diameter. Hang the edge on your fists and rotate to stretch into a 12-inch crust.

Transfer to a floured pizza peel and top with ingredients as desired.

Slide the topped pizza onto a preheated pizza oven or pizza stone in a conventional oven at the highest temperature (500º F) and cook for 60-90 seconds, turning every 20 seconds, or for 6-8 minutes.