Mix most of the water with all the flour until no dry patches remain. Sprinkle salt on top, press in lightly. Cover and rest for 1 hour.

Stir remaining water with the yeast until dissolved. Add to the dough and mix well.

Knead for 10 min using the stretch-and-fold method (or 4 min in a stand mixer). Target dough temperature: 24–25 °C.

Pour olive oil into the bowl, place the dough inside and fold a few times.

Let rise for 75–90 min, folding every 15 min.

Place dough on baking paper, rest 30 min. Preheat oven and pan to 220 °C / 430 °F (top/bottom heat, no fan).

Press toppings in gently. Bake 25–30 min until golden brown.