Stir the yeast (1 1/2 tsp) into the cold water (230 ml); leave a few minutes.
Combine the flour (350 g) and the salt (5 g) in a bowl, then stir in all the yeast water (230 ml) with a spoon.
Tip onto a floured bench and knead with the heel of your hand, stretching, rotating and flipping. Shape into a smooth dome, cover, and rest 30 minutes in a warm place.
Roll into a log and cut into 2–3 pieces (2 large or 3 medium pizzas). Shape each into a dome and rest a further 30–60 minutes.
Push your fist into a dome and press out to a disc with raised edges. Lift by the edges and turn to stretch, stopping before too thin. Transfer to a floured board, top, and bake.