Whisk together 500 grams bread flour, 10 grams sea salt, and 5 grams instant yeast in a large mixing bowl until evenly distributed.

Pour in 350 grams cool water and 15 milliliters extra virgin olive oil, then stir vigorously with a wooden spoon or dough whisk until a shaggy, wet dough forms.

Cover the bowl and let the dough rest at room temperature for 30 to 60 minutes to hydrate the flour.

Wet your hand, stretch one side of the dough up and fold it over itself toward the center, rotating the bowl and repeating four times to build gluten.

Cover and ferment the dough at room temperature for 4 to 6 hours, performing a stretch and fold every 2 hours until the dough doubles in size.

Cover the dough tightly and refrigerate for at least 8 hours or up to 48 hours to develop flavor.

Remove the dough from the refrigerator 30 minutes before baking. Preheat the oven to 475°F (246°C) for at least 30 minutes and oil two 14x10-inch sheet pans.

Divide the dough in half and gently stretch each piece into an oiled pan, letting it rest for 5 minutes if it springs back before finishing the stretch.

Cover the pans and proof the dough at room temperature for 20 to 40 minutes until puffy and airy.

About 10 minutes before baking, use your fingertips to dimple the entire surface of each dough to trap oil and sauce.

Place one sheet pan on the lowest oven rack and bake at 475°F (246°C) for 20 to 25 minutes until the crust is deep golden brown and crispy. Bake the second pan or rotate if necessary.

Let the pizza cool slightly before slicing into 8 slices per pan and serving warm or reheating as desired.