In a large bowl*, mix together the water, yeast, and salt.

Add the flour to the bowl and mix with a wooden spoon until all of the flour is incorporated. You don’t need to knead the dough at all, but you may need to use wet hands to incorporate the last of the flour if it is too hard to do with the wooden spoon.

Loosely cover the bowl with a non-airtight lid and allow it to rest at room temperature until the top begins to flatten. This will take about 2 hours, depending on the temperature of your kitchen. Do not punch down the dough.

After the top has begun to flatten, refrigerate the dough for at least 3 hours, or up to 14 days.

When you are ready to bake the pizza, place a baking stone in the oven. Preheat your oven to its highest temperature for at least 30 minutes.

Dust the surface of the dough with a sprinkling of flour. Pull up some of the dough, (I just use my hands), and grab a 10-12 ounce portion of the dough, about the size of a grapefruit. Use a serrated knife to cut the dough off. Dust the dough with more flour if needed, and form into a ball by pulling the sides around the ball.

Form the dough into a pizza about 1/8” thick, dusting with flour as needed to keep it from sticking. I like to do this on a piece of parchment paper, but if you are not using parchment paper, you’ll want to dust a pizza peel with cornmeal. Place the pizza dough on the pizza peel.

Add your desired toppings, then transfer the pizza to the oven. 

Bake until the crust is golden brown, about 8-10 minutes.

Allow to cool slightly before cutting and serving.

Store any leftover pizza dough in the refrigerator for up to 14 days.