If Using a Stand Mixer:

1. In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, and yeast and mix to combine.
2. With the mixer on low speed, slowly pour in the water and allow the dough to knead until it comes together in a ball that doesn’t stick to the bowl, about 8-10 minutes.

If Kneading by Hand:

1. In a large mixing bowl, combine the flour and salt.
2. In a small bowl, mix together the warm water and yeast and stir to combine.
3. Either on a large, clean work surface or cutting board, pour out the flour mixture and make a well in the center. Slowly pour the water and yeast mixture into the middle of the well and, using a fork, gradually pull the flour into the center.
4. Knead the dough by hand, stretching it out and folding it back on itself for about 10 minutes. Add additional flour if necessary, to keep it from sticking. Place the dough in a large mixing bowl.

To Proof and Finish:

1. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours (or up to 72 hours max).
2. Take the dough out of the fridge about two and a half hours before you’re ready to use it, and let it rest on the counter at room temperature for 15 minutes. Transfer it to a clean work surface or cutting board dusted with flour. Divide the dough into two halves and, using floured hands, form into rounds.
3. Coat two bowls with nonstick spray and place one dough ball in each one. Spray the top of each ball with additional nonstick spray and then cover tightly with plastic wrap. Allow the dough to rise at room temperature for 2 hours. It should double in volume.
4. Place the dough balls onto a clean work surface or cutting board generously dusted with flour. Using your fingers, press and stretch the dough into 10-inch rounds. Work from the center, and avoid putting too much pressure on the edge.
5. Preheat oven to at least 450°F (or 500°F if it goes that high), and set either a pizza stone or a baking sheet on the rack in the top third of the oven.
6. Top the dough with simple ingredients and leave a 1-inch border around the edge.
7. Bake until the crust is lightly charred and puffs up around the edges, and the cheese is bubbly, 6-8 minutes.