Directions:

Pour water into a large bowl. Add salt to the water and stir or swish around until it's dissolved. Add yeast to water and let it rest for a minute to hydrate, then stir around until dissolved.

Stir in the flour, by hand once the mixture has started to combine, folding the dough back and forth over itself for about 60 seconds.

Let the dough rest for 20 minutes, then knead it on a lightly floured work surface for about 60 seconds and shape into a ball with smooth outer skin.

Place dough ball seam side down in lightly oiled large bowl or tub and cover with a lid. Hold at room temperature for 2 hours for the first rise.

On a floured work surface, place the dough gently and dust top of dough with flour. Cut it into 2 equal-sized pieces (or 4 to 5 smaller pieces if making individual pizzas) for 2 medium pizzas. Shape each dough ball into a medium-tight round, kneading gently and being careful not to tear the dough.

(For kneading: stretch one-third of dough ball sideways until dough resists, then fold that back over the main part of the dough, and repeat this procedure working your way around the ball of dough, gently forming it back into a round shape.)

Place dough balls on a lightly floured dinner plate with some space between the dough pieces so they have room to expand. Lightly flour the tops and tightly cover with plastic wrap. Place in the fridge until the next night or following day, removing dough from fridge approximately 60 to 90 minutes before making pizza.

Spread your pizza dough out on a lightly floured pizza stone or lightly greased pizza pan; top with sauce and toppings. Bake in 550° F oven for 5 minutes until crust is golden; then switch oven setting to broil and cook 1-3 minutes longer until cheese is fully melted and crust is golden with spots of brown.