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Note: this dough requires a long (18+ hour) rise time, so plan ahead!
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In a large bowl, whisk together flour, yeast and salt until thoroughly combined.
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Add water and stir with a wooden spoon until a dough forms.
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Lightly flour your hands and shape the dough into a ball; return dough to the bowl.
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Cover bowl with lightly greased plastic wrap or a tea towel and let it rise until dough is more than doubled, about 18 hours.
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When dough is fully risen (it should have a bunch of tiny bubbles on top), punch down dough and remove it from the bowl.
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Transfer to a lightly floured surface.
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Divide dough into 4 equal pieces.
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Lightly flour the tops of each piece of dough.
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Whatever pieces of dough you dont plan to use right away, shape them into balls, cover them with plastic wrap and place them in the fridge for later use.
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*
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Pat each piece of dough into a 6 to 8-inch circle.
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Fold dough in half over the top, then fold up the bottom.
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Then fold in the right side, then the left side.
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Turn dough over seam-side down.
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Shape into a round ball and place on a lightly floured pizza stone or baking sheet.
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Sprinkle top of dough with flour and cover with plastic wrap; let it rest 30 minutes.
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Meanwhile, place a rack in the upper third of your oven.
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Heat oven to 450 F for 30 minutes.
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When dough is fully rested, uncover and press gently into a 10 to 12-inch circle (if the dough resists, cover it with plastic wrap and let it sit another 10 minutes).
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Top dough with desired toppings.
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Place the pizza on the upper rack of the oven and bake 15-20 minutes, rotating the pan halfway through, until dough is lightly brown and cheese is bubbly.
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Remove from oven; cool 5 minutes before slicing.
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*To use refrigerated dough, uncover dough on a lightly floured counter top.
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Cover it with a damp towel until dough comes to room temperature (about 2-3 hours).
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Refrigerated dough should be used within 3 days.
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Dough makes four 8- to 10-inch pizzas.
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Recipe adapted from Food52.
