Pizza al Taglio (Roman Pizza)

Dissolve the yeast in lukewarm water. Mix around ¼ of the flour and the salt. Then slowly add the rest of the flour while mixing until the dough comes together. Let the dough rest for half an hour.

Stretch one side of the dough until it almost rips, and fold it over the middle. Turn the dough 90 degrees and repeat until you have folded it 4 times. Then let the dough rest for another half an hour.

Repeat the stretching and folding, and wait another half an hour.

Repeat the stretching and folding.
Shape the dough making it round and smooth, and place it in an oiled bowl covered in a damp tea towel or plastic wrap.

Place the dough in the fridge and let it rest for 18-24 hours.

Take the dough out from the fridge 2 hours before you plan to make pizza to let it come to room temperature.

20 minutes before the dough comes to room temperature, warm your oven to 500°F.
Lightly flour your countertop and carefully take the dough from the rising container to preserve the air bubbles. Sprinkle more flour over the dough to prevent it from sticking. Now lightly press the dough into a rectangle the size of your pan. Lightly oil the pan before you transfer the dough in the sheet pan.

Spread your sauce evenly over the top of the pizza, all the way to the edges.
Bake the pizza for 10 minutes.
Take the pizza out of the oven and top it with your cheese(s) and your favorite toppings.

Bake the pizza for another 10 minutes at 500 °F. until the cheese is melted and the crust is crispy and lightly colored.

Let the pizza cool for 10-20 minutes before serving.