Mix the dough ingredients and knead in the bowl. Cover the bowl and let ferment at room temp for 18 to 24 hours.


Divide the dough in half, ball up both pieces, and place them in separate airtight containers. Refrigerate for 24 to 48 hours.


Take the dough out of the fridge, and let it come fully to room temperature. 


Meanwhile, let your oven and baking stone or steel preheat at 500°F or the highest possible temperature for 30 to 45 minutes. Switch the oven to Broil.


Stretch out the dough and place it on a floured pizza peel. 


Top the dough, transfer it to the hot stone in the oven, and broil until the crust is golden brown and charred in spots, 6 to 8 minutes.