For the dough, start preparing it the night before. In a bowl, add the flour and pour half of the water with the dissolved yeast into the center. Mix with a fork, then add the remaining water. Continue mixing; the dough will be quite liquid.

Let the dough rest for 10 minutes. Turn it out onto a surface dusted with semolina flour. Fold the dough from the edges toward the center; repeat this folding process two or three times, waiting 15 minutes between each fold. Place the dough in a bowl, cover with plastic wrap, and refrigerate on the lowest shelf overnight.

Shape the dough. The next afternoon, remove the dough from the fridge and let it come to room temperature for 1 hour. Spread the dough onto baking sheets and top the pizzas (for the salmon pizza, add only mozzarella at this stage).

Bake the pizza. Preheat the oven to 480°F (250°C) or as hot as your oven allows. Bake on the lowest rack for the first 10 minutes, then lower the temperature to 430°F (220°C) and move to the middle rack for another 10 minutes. Baking times may vary depending on the thickness of the pizza. If you prefer a thicker crust, let the dough rise in the pan for another hour before baking.