1. In a large mixing bowl, combine the flour, salt, and yeast. Slowly add the cold water, mixing with a spoon or paddle attachment until a shaggy dough forms.

2. Knead the dough for 8-10 minutes (by hand on a floured surface, or with a stand mixer’s dough hook) until smooth and slightly tacky. This is a crucial step for your authentic Italian pizza dough.

3. Place the dough in a lightly oiled bowl and cover it tightly. For the first rise, you have two options: a quick 2-hour rise at room temperature, or the recommended method for best flavor: refrigerate the authentic Italian pizza dough for 12-24 hours.

4. Turn the risen dough onto a floured surface and gently divide it into 6 equal pieces. Shape each piece into a tight, smooth ball.

5. Place the dough balls on a tray lightly brushed with olive oil, cover, and let them rest at room temperature for another 1–2 hours, until puffy and relaxed.

6. Preheat your oven and a pizza stone to the highest possible temperature (at least 525°F / 275°C) for 45–60 minutes.

7. Gently stretch one dough ball by hand to a 10-inch circle. Place it on a pizza peel dusted with semolina or cornmeal to prevent sticking.

8. Add your favorite sauce and toppings, keeping them minimal to respect the delicate crust.

9. Slide the pizza onto the hot stone and bake for 5–7 minutes, until the crust is golden, blistered, and crisp.

10. Remove from the oven and let it rest for a minute before slicing.