Add the flour, yeast and salt to a large bowl or food-grade plastic container with lid.
Slowly add water, using a wooden spoon mix thoroughly.
Knead in the bowl for 2 minutes until the dough is fully incorporated.
Cover with a damp cloth, the lid, or plastic wrap. Let it sit at room temperature for 24 hours.
Lightly oil 4, ½-L jars or bowls
Flour the surface of the dough. Then, divide the dough into 4 equal portions.
Place one portion between your hands and fold two sides into center. Rotate 90 degrees and fold into center and continue this process until a ball is formed.
Place smooth side into palm and swiftly pinch the seam closed.
Place each dough ball into the oiled jars or bowls, and place in the fridge for 48 hours.
Remove the dough from the refrigerator 1 hour before use.
The salt will deactivate the yeast, so place them on separate sides of the container.This recipe makes 4 individual pizzas. I prefer making individual-sized pizzas, even if we are sharing them because they are easier to transfer in and out of the oven when we use our pizza peel.You can use this recipe after 25 hours instead of waiting for the 72-hours. However, the dough flavor will be much blander. Simply split the dough into the 4 dishes after 24 hours and let it rise at room temperature for 1 hour before using.Use a baking steel to prevent a soggy pizza bottom. Preheat your oven with the baking steel inside. Here is a link to purchase one (affiliate link opens in new tab).If you are baking directly on the baking steel, use a pizza peel to transfer the pizza in and out of the oven. Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab). It has a thin lip, making it much easier to use than the ones that have a thick lip.Weigh the flour for perfect results. I use a kitchen scale in most of my baking because flour can measure differently based on how packed it is. [Click to shop kitchen scale, affiliate link opens in new tab.]This recipe slightly adapted from the Baking Steel website is the perfect pizza crust you've been looking for. Makes that perfect, thin, charred crust you're craving right now.