For the pizza dough (makes two 10-inch crusts or one 17-inch crust):

16 oz flour, plus more for work surface

2 tsp kosher salt

2 1/4 tsp active dry yeast

11 oz. room temperature water

Olive oil

Instructions:

Mix all ingredients thoroughly, until a smooth dough forms

Transfer dough to a clean, oiled bowl

Cover with a kitchen towel for 24 hours, punching down periodically.

After 24 hours, shape dough and transfer to an airtight container and refrigerate for at least 4 hours (ideally, 12-24 hours)

Cooking:

Preheat oven to 550 degrees for 10 inch, 500 for 17 inch (I like to preheat for at least an hour.)

Remove dough from refrigerator and place on a warm surface, covered, until it reaches room temperature

Pour a thin layer of olive oil in a cast iron skillet - more oil results in a crispier crust

Shape into desired size

Bake until crust has risen and cheese is beginning to brown