Espresso and Lime

1 Combine 500 grams of all purpose flour, 1/4 teaspoon of instant yeast, 1 teaspoon of granulated sugar, 2 1/2 teaspoons of salt and 370 grams of warm water in a large bowl (the dough will be shaggy and sticky at this point)
2 Cover the bowl tightly with plastic wrap and rest at room temperature for 24 hours
3 After 24 hours of rest, you can use the dough then or transfer it to the refrigerator to chill for up to a week
4 When you are ready to make your pizzas, start by preheating your oven to 500 degrees (if you are using a pizza stone, place it on the center rack of your oven before your turn the oven on and allow it to preheat with the oven)
5 Transfer the dough (either room temperature dough or chilled) onto a well floured surface and divide it in half
6 Use the stretch and fold method described above (with photos) to form both halves into a round ball
7 Transfer the shaped dough into two separate floured bowls and cover the bowls with plastic wrap
8 Rest the shaped dough at room temperature for 45-60 minutes
9 While the dough is resting and the oven is preheating, prepare your toppings
10 Working with one half at a time (leaving the other half in the covered bowl) transfer the rested dough onto a flour surface
11 Use floured finger tips to gently press the dough out into a 14-15 inch round leaving an inch outer boarder untouched for the crust (further instructions above) and then transfer the dough onto a sheet of parchment paper and trim away any access paper
12 Apply the toppings
13 Carefully transfer the topped pizza dough onto the preheated pizza stone using the edge of your parchment paper
14 Bake the pizza for 8-10 minutes (turning on the high broiler, if necessary)
15 Garnish the pizza with finely shredded parmesan and finely chopped parsley
16 Slice and enjoy!!