Jim Lahey's No Knead Pizza Dough

Ingredients

• 500 grams all-purpose flour, plus more for shaping the dough
• 1 gram active dry yeast
• 16 grams fine sea salt
• 350 grams water

Directions

1. Combine the flour, yeast, and salt very well in a medium bowl. Pour in the water, then stir with a wooden spoon or mix with your hands until everything is fully incorporated. Cover the bowl with plastic wrap or a kitchen towel, and leave it to rise at room temperature, about 72 degrees F, for 18 hours, or until the dough has grown to more than twice its original size. A cool room will slow things down, and a very warm room will speed them up.
2. Dust a work surface with flour, then turn the dough out onto it. Cut it into 4 equal pieces and shape each one by folding the edges inward: bring one side toward the middle, then repeat with the opposite side, the top, and the bottom. The sequence is flexible; you just want 4 folds. Form each piece into a round, then set it seam side down. Gently shape each round into a tidy circular mound. If the dough feels tacky, sprinkle on a little more flour.
3. If you are not using the dough immediately, wrap each ball separately in plastic and refrigerate for up to 3 days. Before using, bring the dough back to room temperature by setting it on the counter under a damp cloth for 2 to 3 hours.