Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20 minutes to rest. Sprinkle yeast over remaining warm water and set aside to dissolve.

Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. Fold the dough until it forms a shaggy mixture. Cover and let rest about an hour.

Fold the dough to develop gluten by stretching and folding it over itself. Let rise until doubled in volume, about 5-6 hours.

Turn the dough out onto a floured surface, cut in half, and shape each piece into a ball. Let them rest for about an hour.

Preheat your oven to 500°F, and prepare your pizza steel or stone.

Flatten one dough ball into a disk and shape into a 12-inch circle. Place it on a floured pizza peel.

Add sauce and toppings, leave a 1-inch perimeter, and bake for 5 minutes. Broil for 2-4 minutes until the crust is golden.

For cast iron pan, bake for 15-20 minutes and broil during the last few minutes.