Weigh 360 g high-protein wheat flour, 215 ml room-temperature water, 11 g salt, 11 g olive oil, and 1 g fresh yeast.

Combine the 360 g flour, 215 ml water, 11 g salt, 11 g olive oil, and 1 g fresh yeast in the mixing bowl.

Knead the mixture until it becomes a soft, smooth dough.

Cover the dough with the clean kitchen towel. Rest it at room temperature for 15 min.

Divide the rested dough into 2 equal portions. Shape each portion into a tight dough ball.

Cover the 2 dough balls. Refrigerate them overnight, about 12 to 18 hours.

Place the clean baking tray upside down on an oven rack. Preheat the oven to 275 °C / 527 °F for 30 min.

Flour the work surface lightly. Roll one dough ball into a thin pizza round.

Transfer the shaped dough onto one sheet of parchment paper. Add pizza toppings as desired.

Slide the pizza and parchment paper onto the inverted hot baking tray. Bake for 7 to 10 min until the crust is browned and crisp.

Remove the baked pizza using oven gloves. Repeat rolling, topping, and baking with the second dough ball.