1. Mix the flour and all but 1 tablespoon of warm water in a large bowl until combined. Cover and rest for 20 minutes.

2. Sprinkle yeast over remaining tablespoon of warm water and let it dissolve.

3. Sprinkle salt over the dough, stir the yeast mixture, and pour over the dough. Wet your hand and fold the dough over itself several times.

4. Pinch off 5–6 chunks of dough and fold until fully mixed into a shaggy dough. Cover and rest for 1 hour.

5. Wet your hand and fold the dough by stretching and folding around the bowl until tightened. Transfer to a clean, greased bowl with seam side down. Cover and rise for 5–6 hours.

6. Turn dough onto a floured surface, divide in half. Shape each half into a ball by stretching and folding each side toward the center.

7. Flip over, drag the ball gently across an unfloured surface to build surface tension. Repeat for second dough ball.

8. Place on greased plate, lightly oil tops, cover and rest at room temperature for 1 hour or refrigerate for up to 2 days.

9. Preheat oven to 500°F with pizza steel, stone, or inverted baking sheet for at least 45 minutes.

10. Flatten dough center, leaving 1-inch lip. Stretch to 12-inch circle, place on floured peel or cast iron pan.

11. Add sauce and toppings. Slide onto hot steel or stone, bake for 5 minutes. Broil 2–4 minutes until crust is blistered.

12. If using a cast iron pan, bake 15–20 minutes and broil briefly at the end.