Combine the flour with the yeast and place it on the table in the shape of a volcano or in a mixing bowl. Use a spoon or a wooden spatula;
Mix the flour with the yeast, then add the water and when everything is well-combined add salt and oil;
Place the dough into an oiled bowl, cover it with a tea-towel and let rise for at least 1 hour and a quarter at room temperature, far from air streams;
Flour a pastry board and knead the dough to make it stronger: it must incorporate some air. Roll it out in the shape of a rectangle. Fold in two, flatten and rotate it at the right angles and fold it in two again. Repeat this operation three or four times, at least, the dough will get richer in air, and dry. I usually make this operation only once, but 3 times would guarantee the best result; the dough should sit to rest about 15-20 minutes after every folding process;
Roll it into a ball and set aside for 8 hours in an oiled bowl as big as the double of the dough. Cover it with clinging film and put it into the lowest part of the fridge;
Take the dough out of the fridge and let it stand for 10 minutes at room temperature;
Spread some durum what flour onto a pastry board and roll out the dough. Do not use the rolling pin, only your hands: be careful not to tear or strain the dough too much;
Put the dough onto an oiled baking sheet lined with parchment paper;
Pre-heat the oven at 220°C-250°C (392°F-482°F) for 15-20 minutes;
Top your pizza to taste. I usually garnish pizza with basil leaves and a little extra virgin olive oil. Enjoy it hot, and share pizza margherita with those you love: it is unique, have it on special occasions!