In a large bowl, mix the flour with all but 1 tablespoon of the water until just combined. Cover and let the dough rest for 20 minutes.
Dissolve the yeast in the remaining 1 tablespoon of warm water.
Sprinkle salt over the dough, then pour the yeast mixture over it. To incorporate, lightly wet your hand, reach under the dough, and stretch a section over the top. Repeat this stretching motion until the dough is evenly covered.
Pinch and squeeze 5-6 chunks of dough using your thumb and fingers, then fold the dough over itself several times. Repeat the pinching and folding until the dough is shaggy and the yeast and salt are fully combined.
Cover the bowl and let the dough rest for about an hour.
After an hour, fold the dough once to develop the gluten by stretching a section of the dough and folding it over the center. Rotate the bowl and repeat 4-5 times until the dough tightens into a ball.
Transfer the ball of dough to a clean, lightly greased bowl, seam side down, and cover. Let rise for 5-6 hours until doubled in size.
Once risen, turn the dough out onto a floured surface and divide it in half. Shape each half into a ball by stretching a quarter of the dough, folding it back to the center, and repeating with the remaining edges.
Place the dough ball seam side down on an un-floured surface. Gently drag it towards you, creating tension on the top. Rotate and repeat until the dough is tight and round.
Transfer each dough ball to a greased plate, lightly oil the tops, and let them rest at room temperature for 1 hour. If not using immediately, cover with plastic wrap and refrigerate for up to 2 days.
To Make the Pizza:
Preheat your oven to 500°F (or as high as it will go) and place a pizza steel, stone, or inverted baking sheet on the middle rack. Heat the oven for at least 45 minutes.
Generously flour a pizza peel or lightly grease a cast iron pan with olive oil.
Place one dough ball on a floured surface and flatten the center into a large disk, leaving a 1-inch thick edge. Hold the edge and use gravity to gently stretch the dough into a 12-inch circle.
Lay the dough on the prepared pizza peel, adjusting it into a circle, and check for any sticking. Add more flour if needed. For cast iron, stretch the dough to fit the pan and place it inside.
Add your desired sauce and toppings, leaving the 1-inch edge empty.
Slide the pizza onto the hot steel or stone and bake for 5 minutes. Turn on the broiler and broil for 2-4 minutes until the cheese melts and the crust is blistered and golden. For cast iron, bake for 15-20 minutes, broiling the last few minutes to get a charred effect.
Repeat with the second dough ball and toppings.