Prepare the Dough: Dissolve the yeast in the cold water. Place the flour in a large bowl, and gradually pour in the water-yeast mixture while kneading. Once combined, add the sea salt and olive oil. Knead vigorously for 10–15 minutes until smooth and elastic.
First Rise: Cover the dough bowl with a damp cloth or plastic wrap. Let it rise at room temperature for 2 hours, or place it in the refrigerator for 12 to 24 hours for maximum flavor.
Preheat the Oven: Turn your oven to its absolute maximum temperature (usually 250–300 °C / 480–570 °F) using top/bottom heat. Place your baking sheet upside down inside the oven to heat up.
Shape the Base: Divide the dough into equal balls. On a lightly floured surface, use your fingers to gently press the dough from the center outward, leaving the outer rim thick to form the crust. Remember: Do not use a rolling pin!
Dress the Pizza: Transfer the stretched dough onto a piece of parchment paper. Spread a thin layer of the crushed tomato sauce over the base. Top with torn mozzarella, salami, pepper rings, and olives.
Bake to Perfection: Carefully slide the pizza (using the parchment paper) directly onto the preheated baking sheet in the oven. Bake for about 8 to 12 minutes until the crust is golden-brown, puffed up, and blistered.
Finish & Serve: Garnish with fresh oregano leaves and a tiny drizzle of good olive oil. Slice and serve immediately!