Pour the flour in a large mixer bowl.

In a small bowl, add lukewarm water and then add the yeast, mixing gently until the yeast is dissolved.

Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, ensuring the previous dose is absorbed by the flour.

Keep kneading until the dough gets smooth and homogeneous, continuing for about 15-20 minutes.

Add the salt and keep the mixer running until the salt is fully combined with the dough.

Once the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball.

Place the dough in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on.

Wait until the mixture has at least doubled in volume (after 1.5 hours) and ideally let it triple in size (at least 3 hours).

Once the dough has risen, transfer it to a work surface.

Divide it into 4 equal parts and shape them into balls using your hands. Cover them with a clean cloth and let them stand for 30 minutes at room temperature before using them to make pizzas.