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 the yeast and salt are fully mixed and a shaggy dough is formed. Cover the bowl and let rest about an hour.

Fold the dough one time to develop the gluten, then invert it into a clean, lightly greased bowl, seam down. Cover and let rise until doubled in volume, 5-6 hours.

Turn the dough out onto a floured work surface, cut in half, and shape each piece into a ball. 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).

Place pizza steel, stone, or inverted baking sheet on the middle rack of the oven and preheat to 500°F (or as high as it will go) for at least 45 minutes.

Flatten one dough ball into a large disk with a thick edge. Shape it into a 12-inch circle and lay it on the prepared pizza peel.

Add sauce and toppings, then slide the pizza onto the hot steel and bake for 5 minutes. Broil for 2-4 minutes until melted and golden.

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