In a large bowl, combine the flour, yeast, and salt using a whisk. Pour in the tepid water and stir with a wooden spoon until a shaggy dough forms, ensuring no dry flour remains.

Cover the bowl and allow the dough to rise undisturbed at room temperature for 12 to 18 hours; overnight works best for optimal texture.

Lightly flour your hands and a clean work surface. Transfer the dough from the bowl to the floured surface. Divide the dough into two portions for standard or thick pizzas, or into three for thinner crusts. Shape each portion into a smooth ball, positioning them seam-side down. Let rest uncovered for at least 30 minutes, or covered with a damp cloth for up to 2 hours.

Meanwhile, place a pizza stone in your oven and preheat it to 500°F.

Working with one dough ball at a time, stretch it on a lightly floured surface into a 12–14-inch round. Flatten the dough with your palms from the center outward, then gently pull at the edges to expand. Maintain a slightly thicker edge to form the crust. If sticking occurs, dust with more flour.

Cut parchment paper into a round similar in size to the pizza. Place it on a pizza peel, inverted sheet pan, or cutting board, and carefully move the dough onto the parchment.

Brush the dough surface lightly with olive oil, then top with your preferred sauce and toppings.

Lower the oven temperature to 450°F. Slide the pizza, parchment and all, onto the preheated stone. Bake for 9 to 12 minutes, or until the crust is golden and the cheese is bubbling.