Yield: 10-12” pizza dough

1. Mix all ingredients in a large bowl by hand.
2. The dough will appear rough and slightly dry — that’s normal. Try to incorporate everything, but don’t overmix. It’s fine if a few bits of flour remain at the bottom of the bowl.
3. Cover the bowl tightly and let the dough rest for 1 hour at room temperature.
4. Transfer the dough to a lightly floured surface and knead by hand for 5 minutes.
5. Return the dough to the bowl, cover tightly, and let it ferment at room temperature for 20–24 hours.
6. Turn the dough onto a floured surface and divide into 3 equal parts (about 325g each).
7. Place each dough ball into its own lightly floured or oiled bowl and cover tightly.
8. Let the dough balls rest for 4 hours at room temperature before stretching and baking.