Mix Dough:

In a large bowl, combine the flour and all but 1 tablespoon of the warm water. Stir until just combined, then cover and let rest for 20 minutes.

2. Activate Yeast:

In a separate bowl, dissolve the yeast in the remaining warm water. Let sit for a few minutes to activate.

3. Combine Yeast and Salt:

Sprinkle salt over the surface of the dough. Stir the yeast mixture into the dough and fold the dough to incorporate. Wet your hands lightly to avoid sticking. Pinch and fold the dough several times until a shaggy dough forms.

4. First Rest:

Cover the bowl and let the dough rest for 1 hour.

5. Develop Gluten:

After 1 hour, wet your hands lightly and fold the dough by stretching a section and folding it over the center. Rotate the bowl and repeat the folding process 4-5 times until the dough forms a ball. Transfer the dough to a lightly greased bowl with the seam side down. Cover and let rise for 5-6 hours or until doubled in size.

6. Shape Dough Balls:

Turn the dough out onto a floured surface and cut it in half. Shape each piece into a ball by stretching and folding the dough edges into the center, then cupping it and pulling it towards you to tighten the dough. Place each ball on a greased plate, lightly oil the tops, cover, and let rest for 1 hour.

7. Preheat Oven:

Preheat your oven to 500°F (or the highest temperature possible). Place a pizza stone, baking steel, or inverted baking sheet on the middle rack and heat for at least 45 minutes.

8. Shape and Bake:

On a floured surface, flatten each dough ball into a 12-inch circle. Transfer to a floured pizza peel or lightly greased cast iron pan. Add your desired toppings and slide the pizza onto the preheated stone or steel. Bake for 5 minutes. For a crispier crust, broil for 2-4 minutes until golden and bubbly.

If using a cast iron pan, bake for 15-20 minutes and broil for the final few minutes.