Pour the flour into a large bowl. Make a well in the centre and pour in the water with the yeast.
Start mixing with a spoon — at first it will seem like there’s too much flour, but then everything will come together into a lump. Knead the dough for about 10 minutes.
Place the dough on a lightly floured table and knead with your hands for another 5 minutes. It should become soft and not stick too much to your hands.
Transfer the dough to a greased bowl, cover with a towel and leave on the table for 1–1.5 hours — it should increase in volume by 1.5–2 times.
Divide the dough into 4 equal parts.
Shape into balls, put them in a container, cover with plastic wrap and refrigerate for 3 days for fermentation.
Take one ball of dough out of the fridge 1–2 hours before cooking.
Roll out or stretch the dough into a circle about 30 cm in diameter. You can make the edges a little thicker — this will form the rim.
Spread tomato sauce over the dough, add mozzarella. Sprinkle basil and oregano on top.
Bake in a preheated oven at maximum temperature for 5–7 minutes.
