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 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: stretch up a section of dough, then fold it over the center. Rotate and fold until a ball is formed. Invert into a greased bowl, cover, and let rise until doubled in volume, 5-6 hours.

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

Preheat oven to 500°F (or as high as it will go) for at least 45 minutes. Prepare pizza peel or greased cast iron pan.

Flatten one dough ball into a disk with a thick edge, shaping it into a circle. Lay on prepared pizza peel and adjust shape as needed.

Add sauce and toppings to pizza dough, leaving the 1-inch perimeter empty. Bake on steel for 5 minutes, then broil for 2-4 minutes. If using cast iron, bake for 15-20 minutes.