In a large mixing bowl, combine 500g of all-purpose flour with 375g of warm water, set aside 1 tablespoon of water for later. Mix until no dry flour remains and let it rest for 20-30 minutes.

Gently sprinkle 1g of instant yeast and 10g of salt over the dough. Knead slightly to incorporate the yeast and salt.

Cover with a damp kitchen towel and let rise at room temperature for 5-6 hours, or refrigerate overnight for a better flavor.

Lightly flour your work surface and gently turn the dough out. Divide into two balls, shaping each into a smooth surface.

Allow the dough balls to rest for 1 hour at room temperature. Refrigerate if not using immediately.

Preheat your oven to its highest setting (around 475°F or 250°C) with a baking steel or pizza stone inside for at least 30 minutes.

After resting, stretch each ball into a round shape by hand, add toppings and bake for 10-12 minutes until golden brown.

Let the pizza cool on a wire rack for a few minutes before slicing and serving.