Place all the dry ingredients in a bowl and mix together. Make a well and pour in the water and oil. Stir just until everything is thoroughly mixed into a slightly sticky dough. Cover with cling wrap and let rise for approximately 18 hours at room temperature, or until doubled in size.

When the dough is ready, knock it down with a spatula, then place it onto a well floured surface and knead for a minute and divide into two equal pieces

Then drizzle with some more olive oil, and rub all over the dough, again, avoiding the edges.

Let rise for about 10 minutes in a warm, draft-free place.

Heat the oven to its hottest setting, minimum of 500ºF (260ºC) then evenly spread the tomato topping on the dough.

When the oven is ready, place one pizza on the very bottom of the oven for 4 or 5 minutes. Then quickly add toppings, if you are using any, and move to the center of the oven for another 5 to 7 minutes. (These cooking times will vary depending on your oven and oven temperature.)

Just lift the pizza with a fork to peek underneath and see if the bottom is brown. 

The pizza crust should be light brown on top too. Remove the pizza from the oven, and place it on a surface on which to cut it.

Cut the pizza into larger pieces which can be folded in half and eaten this way. This is called "pizza al portafoglio" which you'll see around Naples when they had you folded pizza ("wallet pizza" is the translation for this style).