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1
Combine the flour, yeast, and salt in a large bowl.
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2
Add the water and stir until blended.
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3
Cover the bowl with plastic wrap and let it rest for 8 to 12 hours at room temperature (about 70F).
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4
After 8 hours, the dough will have risen and be bubbly on the surface.
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5
The timing is very forgiving here; you can let it continue bubbling and very slowly expanding for several more hours if you like.
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6
Transfer the dough to the refrigerator for about an hour before dividing, so its easier to work with.
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7
Lightly rub your hands and work counter with olive oil.
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8
Turn out the dough onto the counter in one piece.
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9
Lightly dust it with flour and fold the dough on itself a few times, adding more flour if needed, until it comes together and holds its shape when you gather it into a ball.
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10
Cut into 5 equal pieces (for pizza), about 6 ounces apiece, or 10 equal pieces (for flatbread), about 3 ounces apiece.
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11
Refrigerate or freeze what youre not going to use right away.
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12
Transfer the balls to individual freezer-safe plastic food storage bags, drizzle with olive oil, and turn the dough to coat it in the oil.
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13
Refrigerate for up to 3 days or freeze for up to 3 months.
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14
Sprinkle the piece(s) you are going to use immediately with flour and transfer it to a lightly floured baking sheet.
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15
Cover with a towel or plastic wrap and let rise for about 1 hour.
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16
Proceed with one of the pizza recipes on pages 106 to 118 or to the flatbread recipe on page 115.
