Step 1

4PM: Mix together flour, yeast, and salt. Slowly add water and combine well; no need to knead at this stage. Let sit for 20 minutes before kneading or mixing with a dough hook for 5-10 minutes (until smooth and stretchy).

Step 2

Cover with plastic wrap and bulk ferment at room temperature for 2 hours.

Step 3

6PM: Divide dough and shape into 3 balls, place in air-tight container or bowl with plastic wrap, then place in refrigerator overnight.

Step 4

3PM (next day): Remove from fridge. Rest for 3 hours before stretching and cooking in outdoor oven at ~800F - 900F.