In a mixing bowl, combine 500g of 00 flour and 375g of room temperature water. Mix until all flour is hydrated, forming a shaggy mass. Cover and let it rest for 30 minutes.

Sprinkle ¼ tsp of instant yeast and 10g of salt over the dough. Mix until they are dissolved and evenly incorporated. Cover and let rest for another 5 minutes.

Transfer the dough to a warm area for bulk fermentation. Let it rise for about 5-6 hours, until doubled in size.

Turn out the dough onto a floured surface and divide it into four pieces. Shape into balls and refrigerate for up to 2 days or freeze for longer storage.

Preheat oven to 500°F. Shape one dough ball on a floured surface, let relax for 5 minutes, top with ingredients, and bake for 10-15 minutes.