Measure flour into a large bowl. Add yeast and salt and mix to combine.

Add your cold water and bring dough together into a shaggy mess using your hands or a chopstick.

Once dough is cohesive, transfer to a work surface and knead for 10 minutes until you have a shiny, stretchy ball of dough.

Place dough in a lightly-oiled bowl and cover tightly with plastic wrap. Let rest at room temperature for 24 - 48 hours.

Once dough is rested, remove from bowl and spread into a thin square of dough using your hands.

Cut your dough into 4 equal pieces and measure by feel or using a kitchen scale to ensure consistency.

Place balls of dough on a large plate, 2-3 inches apart, and cover tightly with plastic wrap. Let sit at room temperature for 1-2 hours, then place in fridge for 12 hours minimum (up to 36 hours).

2 hours before cooking, remove dough balls from fridge and leave covered. Let rest at room temperature.

Heat cooking oil in a large dutch oven over medium-high heat for 5-10 minutes before cooking. Oil temperature should read 350°F.

Prepare 2 large baking sheets with paper towels to soak up hot oil. One at a time, stretch your pizza balls into a thin crust Neapolitan pizza shape, about 12" in diameter.

Carefully pick up dough and quickly transfer into your hot oil, making sure to place the dough away from yourself in case of splashing oil.

Cook for 3-5 minutes on each side until bubbly and deeply golden brown on both sides. You can use chopsticks or two spatulas to flip it. Remove with a slotted spatula and transfer to your prepared baking sheets.

When finished frying, turn off oil and remove from heat. Top each pizza dough with a generous scattering of mozzarella. Place in a warm oven to melt the cheese if you need to for 3-4 minutes.

Top pizza doughs with tomato sauce, basil leaves, flaky salt, and a light drizzle of good olive oil.