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 a shaggy dough is formed. Cover and let rest about an hour.

Fold the dough to develop gluten until the dough has tightened into a ball. Invert into a lightly greased bowl, seam down, and cover to rise until doubled, 5-6 hours.

Turn the dough out onto a floured surface and cut in half. Shape into a ball, create tension, and let rest at room temperature for about an hour.

If not using right away, cover tightly with plastic wrap and refrigerate until ready (for up to 2 days).

Preheat oven to 500°F with pizza steel, stone, or inverted baking sheet in the middle rack for at least 45 minutes.

Flatten one dough ball into a disk, keeping a thick 1-inch lip. Use gravity to shape it into a 12-inch circle.

Add sauce and toppings, leaving 1-inch perimeter empty. Slide onto the hot steel and bake for 5 minutes. Broil for 2-4 minutes until cheese is melted and crust is golden.

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