Start by gathering a large mixing bowl. Combine the flour, kosher salt, and instant yeast. Give it a good whisk until everything is well blended. Next, slowly pour in the lukewarm water while mixing with a rubber spatula. You want to combine until the moisture is absorbed and a sticky dough begins to form. The dough should have a somewhat shaggy look; don't worry, that’s perfect for now!

Once you have your dough formed, drizzle a little olive oil over the top. Rub it gently into the dough with your hands, which helps to prevent stickiness. Cover your bowl with a damp kitchen towel or plastic wrap, and place it in a warm spot—this is crucial for the fermentation process. Let the dough rise for about 1 to 1.5 hours, or until it has doubled in size.

Optional Step: For those with a bit more time, I suggest doing a set of folds about 30 minutes after you've covered the bowl. Dip your hand in a little water and stretch up the edge of the dough, folding it into the center. Repeat this around the bowl about 8-10 times; this helps strengthen the dough.

If you’re ready to bake your pizzas, now’s the time to preheat your oven. Place a Baking Steel or pizza stone on the upper rack and preheat to its maximum setting, usually around 550°F. Ensure it warms up for at least 45 minutes after reaching the temperature for the best result.

Once your dough has risen, flour your work surface generously. Turn the dough out onto the floured surface. Use a bench scraper to divide the dough into 4 equal portions. With floured hands, roll each portion into a ball. If you're not baking right away, you can transfer the dough balls into storage containers. Cover them and place them in the refrigerator. If you plan to freeze them, this is a good time to do so! Wrap them well, and they can stay frozen for up to three months.

If you're using dough from the fridge, take out the desired number of rounds 60 to 90 minutes before you want to bake. Let them warm up in a lightly floured container.

With your dough at room temperature, it's time to shape it. Handle the dough gently to maintain air that’s been trapped inside. Form each ball into a circle about 10-12 inches in diameter. If it’s done correctly, the dough should stretch easily. Lay a sheet of parchment on your pizza peel. Drizzle a few drops of olive oil on top; this helps to prevent sticking.

Now, for the fun part! Add your desired toppings. For a classic Margherita, start with a layer of tomato sauce, followed by slices of mozzarella, and finish with a drizzle of olive oil and a pinch of flaky sea salt. Don’t be afraid to get creative; a kale and crème fraîche pizza is also a fantastic choice! Simply toss some kale in olive oil, sprinkle with parmesan, and dollop crème fraîche onto the dough for an exciting twist.

It’s showtime! Carefully transfer your pizza, parchment and all, into the hot oven. Bake for about 5 minutes, or until the crust is blistered and golden. Once done, use a cutting board to transfer it out, sprinkle fresh basil on top and cut it up for serving. Don’t forget to remove the parchment!