In a bowl, dissolve yeast in the water (no sugar needed). Let rest briefly until it begins to bloom.

Mix flour and salt in a large mixing bowl. Gradually add water–yeast mixture while stirring until a shaggy dough forms.

Knead by hand or with a low-speed mixer for ~5–7 minutes until dough is smooth, elastic, and slightly tacky.

Cover the dough and let it rise at room temperature for ~2 hours or until about doubled. For deeper flavor, refrigerate for 24 hours.

Divide dough into 4–5 portions, gently shape into tight balls, and let them rest covered for another 1–2 hours at room temperature.

Press or stretch the dough by hand into discs, keeping the center thin (≤3 mm) and forming a high airy edge without a rolling pin.

Bake in a very hot oven (500–550 °F / 260–290 °C) on a pre‑heated pizza stone or steel for ~7–10 minutes (if home oven) or just 60–90 seconds in a wood-fired oven at 485 °C