Dissolve the yeast in about 3 tablespoons (50 ml) of water.

Dissolve the salt in 1 1/3 cups (325 grams) of water.

Place all the flour in a large bowl and pour in the salted water.

Mix the dough for 2 minutes, then add the water with the dissolved yeast.

Knead by hand in the bowl until the dough pulls away cleanly from the sides.

Add the olive oil and knead until fully absorbed.

Once the oil is absorbed, gradually add the remaining 3 tablespoons (50 ml) of water, letting the dough absorb each addition before adding more.

If the dough is too soft and not smooth, let it rest (preferably in the fridge) covered (for example, with plastic wrap or a plate) for about 10 minutes, then knead again. Repeat this process until the dough is smooth and uniform.

Place the dough in an oiled container, cover with plastic wrap, and let it rest at room temperature for 15 minutes, then refrigerate for 18 hours at 39°F (4°C).

After 18 hours, take out the dough, divide it into portions of about 9 ounces (250 grams) each, and shape into balls.

Cover the dough balls with a dry towel or plastic wrap for about 3 to 4 hours (depending on room temperature).

Heat a nonstick skillet and preheat the oven to broil (grill) mode.

Dust a dough ball with a little semolina flour, stretch it out, and place it in the skillet. Add toppings directly in the skillet, cover, and cook over medium heat for 3 to 4 minutes.

After 3 minutes, transfer the pizza to a baking sheet and bake on an upper rack until nicely browned, about 2 to 3 minutes.