Add <quantity>300<unit>ml</unit></quantity> of room temperature water and <quantity>12<unit>g</unit></quantity> of salt to a bowl. Mix until dissolved

Add <quantity>450<unit>g</unit></quantity> of all-purpose flour and mix with a spoon until the flour is almost absorbed

Add <quantity>2<unit>g</unit></quantity> of dry yeast and <quantity>50<unit>g</unit></quantity> of all-purpose flour. Mix to incorporate the yeast

Place the dough on a clean, floured surface and knead for 10m to develop the gluten. Dust with flour as needed to avoid sticking. Make a ball with the dough

Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise

Divide the dough in three pieces of approximately <quantity>250<unit>g</unit></quantity>. Form a ball with each piece

Grease containers with olive oil and put the dough in. Cover with cling film and let it rest at room temperature for 12h to rise

Preheat the pizza oven to <temperature>400<unit>°C</unit></temperature>. If using a regular oven, preheat it to the highest temperature

Cover with fine semolina a work surface and place the raised dough over the semolina. The pizza dough is ready

Gently open the pizza dough by hand, being careful to preserve the air bubbles

Flour a pizza peel, place the dough on it and drizzle it with olive oil

Bake for 6m, turning it every 2m to cook the dough until it rises and gets deep golden brown. When using a regular oven, bake for 10-12m

Remove the dough from the oven and cut it into strips. The pizza sticks are ready

Enjoy with your favorite dip!