Place the flour and salt in a mixing bowl. Dissolve the yeast and sugar in the water, then add the yeast mixture to the flour while stirring. Once the dough comes together, add the oil and knead for at least 10 minutes.

Shape the dough into a ball, place it in the mixing bowl, cover, and let it rise in a warm place for 2 hours.

Place the dough on a floured work surface and divide it into two equal portions. Shape the portions into balls and brush the surface with a little oil. Lightly oil a baking sheet, casserole dish, or plastic container, place the dough balls inside with enough space between them, cover tightly with plastic wrap, and refrigerate for 20 to 24 hours.

Take the dough balls out of the refrigerator one hour before shaping and allow them to come to room temperature. Brush the baking sheets with a little heat-resistant oil and preheat the oven to 250°C (480°F) with top and bottom heat or the pizza setting.

Dust the work surface with flour. Place one dough ball on the surface. Gently press the dough from the center out toward the edges with your fingers, turning and rotating it regularly. Then, use the flat of your hands to stretch the dough from the center outward in a circular motion.

Once the dough has reached the desired shape, carefully slide your hands underneath and transfer it to the baking sheet. Top the pizza with your choice of toppings and bake in the oven at 250°C (480°F) for 11 to 12 minutes, or until the crust is lightly crisp and the cheese has melted.