In a large mixing bowl, combine the flour with 374 grams of water, holding back 1 tablespoon for later. Mix vigorously until there are no dry bits left; the dough will be shaggy and wet. Cover the bowl with a cloth and let it hydrate for 20-30 minutes.

If using active dry yeast, first mix it with the reserved tablespoon of water until dissolved. Add this yeast mixture along with the salt to the hydrated dough. Mix thoroughly for about 2-3 minutes until smooth.

Transfer your dough to a lightly oiled container, covering it tightly. Let it rise at room temperature for about 5-6 hours.

After the fermentation period, gently turn the dough out onto a floured surface. Divide the dough into portions according to your desired pizza size—typically two for 12-inch pizzas.

Cover the dough balls with a damp cloth or plastic wrap and let them rest at room temperature for about an hour.

As the dough rests, preheat your oven to a sizzling 500°F (260°C). If you have a pizza stone, place it in the oven to heat up as well.

Take a dough ball and gently stretch it on a floured surface, forming the desired pizza shape. Bake for 7-10 minutes until the crust is golden brown.