Add the yeast to the lukewarm water (microwaving it for 30 seconds results in the perfect 80-90F) and let sit for 5 minutes; this jumpstarts the yeast. Meanwhile, in the bowl of a stand mixer, mix together flour and salt. Slowly add water and mix with paddle; when it becomes too thick for the paddle, switch to dough hook or continue forming by hand until incorporated.
With a bit of olive oil on your hands to prevent sticking, form the dough into a ball (no need to fold since there is no gluten) and very lightly flatten it so it resembles a standard doughball. Wrap in plastic wrap, ensuring there is no air in with it, and bulk ferment at room temperature for 1 hour.
Place in refrigerator for 12-24 hours. Take the dough out 2 hours before baking with it so that it comes to room temperature.
Spread some more Fioreglut flour on a work surface. Remove dough from plastic wrap and place on floured surface, topping with a little extra flour. Starting from the inside and working your way outward, gently press the dough to flatten and spread into a circular shape. The goal here is not only to flatten the dough, but to push the oxygen within the dough outward and to the crust.
Place stretched dough onto a piece of parchment paper and continue building pizza with toppings of your choice.
If using an indoor oven, preheat to 550F with a pizza stone or pizza steel set on the bottom rack. With a peel, launch the pizza (with parchment paper under it) onto the stone/steel and continue baking for ~6-7 minutes or until crust becomes colored and cheese is bubbling.If using an outdoor pizza oven, preheat until ~800F - 900F. Launch pizza and cook for 2 minutes, turning frequently.