In a large bowl, combine the 00 flour, cool water, instant yeast, and kosher salt.
Stir with a spoon until loosely combined. Using a wet hand, continue mixing by pinching the dough between your thumb and index finger until evenly combined. The dough will look rough and shaggy.
Cover the bowl and let the dough rest for 30 minutes.
After resting, perform a strength-building fold. With wet hands, pull one side of the dough upward and fold it back over itself. Rotate the bowl and repeat 4–6 times around the perimeter.
Cover again and let rest for another 30 minutes.
Refrigerate the dough overnight for slow fermentation.
The next day, generously flour a work surface and transfer the dough onto it.
Divide the dough into 4 equal pieces, about 275 g each.
Shape each piece into a dough ball by pulling the edges inward and pinching the seams shut. Flip seam-side down and gently roll into a smooth ball.
Place each dough ball into a lightly oiled container and cover.
Refrigerate for at least 2 hours or up to 5 days.
Remove the dough from the refrigerator about 2 hours before baking to allow it to come to room temperature.
Generously flour the work surface and gently place a dough ball onto it without deflating the air bubbles.
Lightly flour the top and press from the center outward, leaving a thicker edge for the crust.
Stretch the dough into an 8–10 inch circle, then gently stretch further over your knuckles until it forms a 12-inch pizza crust.
Transfer the dough to a floured pizza peel and add your favorite toppings such as tomato sauce, fresh mozzarella, and basil.
Bake in a preheated pizza oven on a pizza stone for 60–90 seconds, rotating every 20 seconds.
Alternatively, bake in a conventional oven preheated to its highest temperature (about 500°F) on a pizza stone for 6–8 minutes.