Mix the dough: In a large mixing bowl, whisk together the flour, yeast, and salt. Pour in the water and stir with a wooden spoon until a shaggy dough comes together and no bits of dry flour remain.

Let the dough rise: Cover the bowl and leave it to rise at room temperature for 12 to 18 hours (I usually do overnight).

Shape the dough: Dust your hands and a work surface with flour. Scrape the dough out of the bowl and onto the floured surface. Use a bench scraper or a sharp knife to divide the dough in half for larger or thick-crust pizzas, or in 3 pieces for smaller or thin-crust pizzas. Shape each piece of dough into balls. Let them rest with the seam-side down for at least 30 minutes, uncovered on the counter. Or cover them with a damp tea towel and let rest for up to 2 hours.

Get ready to bake: While the dough rests, place a pizza stone in the oven and preheat to 500°F.

Stretch the dough: Working one ball of dough at a time, stretch the dough on a lightly floured work surface into a circle about 12 to 14 inches in diameter. With the palms of your hands, press the dough outward from the center into a rough circle. You can pull and stretch the dough from the edges to spread the dough further. If the dough sticks to the counter, dust it with more flour. To form the crust, leave the edges of the dough slightly thicker than the middle.

Transfer to parchment paper to prevent sticking. Cut a piece of parchment paper into a round about the same size as the pizza. Place the parchment on a pizza peel, cutting board, or the back of a sheet pan. Carefully transfer the dough onto the parchment.

Add the toppings: Brush the top of the dough lightly with olive oil. Add your favorite sauce and toppings.

Bake the pizza: Reduce the oven temperature to 450°F. Carefully slide the pizza along with the parchment paper onto the baking stone. Bake for 9 to 12 minutes, or until the crust is golden brown and the cheese begins to bubble.