Carefully weigh the water in a mixing bowl. It should be room temperature to lukewarm but not hot.

Add the dry yeast to the water and mix it thoroughly. Make sure all of the yeast granules are absorbed into the water.

Add about a teaspoon of honey to the yeast and water mixture. This can sometimes be difficult to mix in thoroughly if the water is cold, but do your best until most of it is dissolved.

Carefully weigh out 292g of Tipo 00 flour into a separate bowl.

Carefully weigh out 8.5g of salt and mix it in with the flour.

Slowly incorporate the flour and salt mixture ingredients into the mixing bowl full of water, yeast and honey. This will work best if you pour in only about 10% of the flour at a time and completely dissolve it into the water before mixing in more.

When half of your dry ingredients have been added to the water, add a tablespoon of extra virgin olive oil and mix it in completely.

Slowly and incrementally add the remaining 50% of the dry ingredients (flour and salt) into the mixing bowl with the wet ingredients.

Make sure all of the dry ingredients have been thoroughly incorporated into the dough. You'll know when this is done because the sides of the bowl will look mostly clean.

Tightly cover your mixing bowl with plastic wrap and leave somewhere at room temperature for approximately 12-18 hours.