Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20 minutes to rest. Sprinkle yeast over remaining warm water and set aside to dissolve.

Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. Fold the dough until the yeast and salt are fully mixed and a shaggy dough is formed. Cover the bowl and let rest about an hour.

Fold the dough one time to develop the gluten. Invert the ball of dough into a clean, lightly greased bowl, seam down, cover and let rise until doubled in volume, 5-6 hours.

Turn the dough out onto a floured surface and cut in half. Shape into a ball and let rest at room temperature for about an hour. Preheat oven.

Place pizza steel, stone, or inverted baking sheet on the middle rack of the oven and preheat to 500°F (or as high as it will go) for at least 45 minutes.

Place one dough ball on a floured surface and flatten into a 12-inch circle. Use a pizza peel to transfer to a floured surface.

Add sauce and toppings, then slide pizza onto the hot steel and bake for 5 minutes. Turn on the broiler for an additional 2-4 minutes until the cheese is melted and crust is golden.