Pizza dough in the oven

Ingredients:

• 300 ml of water at a temperature of 38°C
• 15 g of sea salt
• 1/8 tsp instant yeast
• 500 g of fine-ground flour, preferably for pizza, plus extra for working with the dough
• Olive oil
• Special equipment: electronic thermometer; electronic scales

Preparation:

1. Pour water into a large bowl, add salt, and stir to dissolve. Add yeast and stir until completely dissolved. Add flour and gently mix with your hands until the dough comes together and all the flour is incorporated, about 2 minutes. Cover and let sit for 20 minutes.
2. Lightly flour a clean work surface and turn the dough out onto it. Knead the dough until it forms a smooth ball, about 2 minutes. Transfer the dough to a lightly oiled bowl and cover with a tight-fitting lid or wrap tightly in plastic wrap. Let rise for about 1 hour.
3. Carefully transfer the dough to a lightly floured work surface and divide it into four equal 12-inch pizza pieces. For a larger pizza, divide the dough into three balls. Form the pieces into compact balls and transfer them to a lightly floured pastry pan or baking sheet; leave plenty of space between the balls as the dough will rise.
   
   Note
   
   Remove the dough from the refrigerator an hour before rolling out to allow it to come to room temperature.
4. Lightly dust the top with flour and cover the balls with a lid or plastic wrap. Let rise at room temperature until the dough has almost doubled in size, about 7 hours (see Note). Shape and bake the pizza.
   
   Note
   
   If you're making the dough in advance, let it rise for just 4 hours at room temperature, then refrigerate until ready to bake. It can be stored for up to 24 hours.