In a large bowl, mix the flour with all but 1 tablespoon of the warm water until just combined. Cover the bowl with a clean towel and set it aside for 20 minutes.

Sprinkle the yeast over the remaining warm water and let it rest for a few minutes until dissolved.

Once the dough has rested, sprinkle the salt over its surface. Stir the yeast mixture and pour it over the dough. To combine, lightly wet your hand, reach under the dough, and stretch a section over the top. Repeat this until you cover the center of the dough.

Using your thumb and fingers, pinch off 5-6 chunks of the dough to mix in the yeast and salt. Wet your hands to prevent sticking. Fold the dough over itself until it forms a shaggy mass. Cover the bowl and allow it to rest for an hour.

After an hour, fold the dough one more time to develop its gluten structure. Wet your hand, stretch up a section of dough, and fold it over the center. Rotate the bowl and repeat this process four to five times until the dough tightens into a ball.

Transfer the ball to a lightly greased bowl, seam side down, and cover. Allow it to rise until doubled in size, approximately 5-6 hours.

Once risen, turn the dough onto a floured surface and cut in half. Stretch one piece gently until feeling resistance, folding it back over its center.

Repeat for each quadrant until a loose ball is formed, seam side down. Cup your hands around the dough and drag it towards you to create tension, transferring it to a greased plate. Lightly oil the tops, cover, and rest at room temperature for about one hour.

Place a pizza steel, stone, or an inverted baking sheet in the middle rack of your oven and preheat to the highest setting (at least 500°F) for 45 minutes.

Generously flour a pizza peel and place one dough ball on a floured surface. Flatten the center into a disk, leaving a thick 1-inch perimeter. Hold the thick edge and let gravity help shape it into a 12-inch circle, ensuring it doesn’t stick.

Spread sauce and desired toppings over the pizza dough, leaving a 1-inch perimeter empty. Slide pizza onto the hot surface in the oven and bake for about 5 minutes.

Then turn on the broiler for 2-4 minutes, watching closely until cheese melts and crust is golden. If using a cast iron pan, bake for 15-20 minutes, broiling for the last few minutes.

If more dough and toppings are available, repeat the process.