At least 6 hours (and up to 24 hours) ahead, oil a large mixing bowl lightly (or use non-stick spray). Mix the flour, active dry yeast and salt at the bottom of the bowl. Slowly add the water and stir until all the flour is wet. It will look like an unappealing blob, that's okay.

Leave the dough to rise on the kitchen counter for at least 6 hours. Up to 24 is great. If it's really cold in your kitchen, you can put the dough in the oven with the light on (but make sure not to turn on the element!!)

When you are ready to make the pizza, preheat the oven to 450 degrees F. Prepare your baking sheets by gently oiling and dusting with corn meal, unless you completely trust the non-stickiness of your pizza ware.

Dust your clean kitchen counter with a generous amount of flour. Dump the dough and kneed it for about 2 minutes, just enough to integrate all the weird-looking bits into a smooth-looking dough. It doesn't need to be perfect.

Break the dough into two balls. I find each ball to cover a 11X17-inch baking sheet well. You can make more smaller pizzas if desired.

Stretch the dough with your hands and use a rolling pin if desired. Transfer to the baking sheet and adjust with your fingers. It doesn't need to be perfect!

Add your favorite toppings on the stretched pizza dough. Start with something saucy like tomato sauce or pesto, or even a thick, cheesy white sauce. Finish with a dusting of sea salt flakes and fresh ground pepper.

Bake in the oven for 15-20 minutes, or until the crust and toppings has lots of golden bits. If using two racks, consider swapping the pizzas partway through cooking.

Let the pizza rest for 5 minutes before slicing. Enjoy!