Knead until all flour is incorporated; cover and let ferment at room temp for 18 to 24 hours.
Divide in half and ball up the pieces; refrigerate in separate containers for 24 to 72 hours.
Let the dough come to room temp, then stretch it out.
Place the dough on a floured pizza peel. Top and bake.
Take the pizza out of the oven. Slice and enjoy!