Add water into a bowl, and set aside.

Add yeast into a separate smaller bowl. Add 2 tbsp of water from the bowl in step 1 to the small bowl with the yeast. Set aside.

Combine flour with the remaining water in the bowl from step 1. Mix until just incorporated. Let stand covered for 30 minutes.

After 30 minutes, sprinkle salt over the top of the dough. Add the standing yeast mixture to the dough as well. Mix by hand and fold the dough until the salt and yeast are fully incorporated. 

Knead dough by hand or with your dough hook in the bowl of your stand mixer on low for about 4-5 minutes until soft and elastic.

Lightly oil the bowl, add the dough ball and cover it with plastic wrap. After 30 minutes apply the first fold. Cover once again and let rise for 6 hours.

Remove from the bowl onto a floured surface. Divide the dough into two equal balls. Shape and add to a lightly floured bake sheet. Flour the tops of the dough cover and let proof for another 30-60 minutes.

Meanwhile, preheat the oven to the highest setting possible and preheat your pizza stone.

Check proof using the finger dent test. Once ready, flour the work surface once again using a rolling pin and roll out the dough to desired thickness.

Top pizza with desired toppings.

After about 30 minutes of heating your pizza stone, remove from the oven and add assembled pizza using a pizza peel.

Put back into the oven for 10 minutes. Or until the pizza is browning and bubbly.

Remove from oven and let cool.

Enjoy!