Mix the flour and all but 1 tablespoon of the water in a large bowl until just combined. Cover and set aside for 20 minutes to rest. Sprinkle the yeast over the remaining warm water and set aside to dissolve.

Sprinkle salt over the surface of the dough. Stir the yeast mixture and pour it over the dough. To fold the dough, lightly wet your hand, reach under the dough, and stretch a section over the top. Repeat until the center is covered. Using your thumb and fingers, pinch off 5-6 chunks of dough. Wet your hand to minimize sticking. Fold the dough over itself a few times. Repeat pinching and folding until the yeast and salt are fully mixed, forming a shaggy dough. Cover the bowl and let rest for about an hour.

Fold the dough once to develop the gluten: lightly wet your hand, reach underneath, and stretch up a section of the dough, then fold it over the center. Rotate the bowl and fold 4-5 more times until the dough has tightened into a ball. Invert the ball of dough into a clean, lightly greased bowl, so the seam is down and the top is smooth. Cover and let rise until doubled in volume, about 5-6 hours.

Turn the dough out onto a floured work surface and cut it in half. Working with one piece at a time, shape it into a ball. Stretch out a quarter of the dough until you feel resistance, then fold it back over the center. Repeat with the remaining three edges until a loose ball forms. Turn the ball seam-side down and place it on an un-floured area. Cup your hands around the dough and gently pull it towards you, dragging the bottom along the counter to create tension. Rotate the ball 90 degrees and drag it again. Repeat until the top tightens and the ball is round.

Transfer to a greased plate and repeat with the remaining dough. Lightly oil the tops, cover, and let rest at room temperature for about an hour. Preheat the oven at this time. If not using right away, cover tightly with plastic wrap and refrigerate for up to 2 days.

To make pizza:

Place a pizza steel, stone, or inverted baking sheet on the middle rack and preheat to 500°F (or as high as it will go). Let the oven heat up for at least 45 minutes. Generously flour a pizza peel and set aside. Alternatively, lightly grease a cast iron pan with olive oil and set aside.

Place one dough ball on a floured surface and flatten the middle into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to gently shape the dough into a 12-inch circle. Lay on the prepared pizza peel and adjust the shape into a circle. Jiggle the peel to ensure the dough isn’t sticking, adding more flour if needed. Alternatively, shape the dough to the size of your prepared cast iron pan and place it inside.

Add sauce and toppings to the pizza dough, leaving the 1-inch perimeter empty. Slide the pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2-4 minutes, or until the cheese is melted and the crust is golden and blistered. If using the cast iron pan, bake for 15-20 minutes and broil for the last few minutes to get spots of char. Repeat with the remaining dough and toppings.