Mix the dough ingredients and knead in the bowl. Cover the bowl and let ferment at room temp for 18 to 24 hours.
1
Divide the dough in half, ball up both pieces, and place them in separate airtight containers. Refrigerate for 24 to 48 hours.
2
Take the dough out of the fridge, and let it come fully to room temperature.
3
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.