• Oil a large bowl and set aside.
  olive oil for the bowl
• In a medium bowl, stir the yeast into the ¼ cup of warm water and let stand until creamy, about 10 minutes.
  ¼ cup warm water, ¼ teaspoon active dry yeast
• In a medium bowl, add the salt to the flour and mix together.
  1 teaspoon kosher salt, 2 ⅓ cups unbleached all-purpose flour
• Stir the remaining water into the creamy yeast mixture, and then stir in the flour, 1 cup at a time. If mixing by hand, stir with a wooden spoon for 3 to 
4 minutes. If mixing with a stand mixer, beat with the paddle at the lowest speed for 2 minutes. If mixing with a food processor, mix just until a sticky dough forms.
  ¾ cup plus 4 teaspoons water preferably bottled spring water
• Transfer the dough to your lightly oiled bowl, cover with plastic wrap, and let rise at cool room temperature for 24 hours, until the dough is triple its original volume but is still wet and sticky. You can do this on the counter, your fridge or in any space that stays a cool room temperature.

If using pizza dough right away

• If using right away, divide the dough into two sections by cutting it in half with a knife.
• On a well floured surface, knead the dough until it becomes smooth. It will be very sticky so you will need to add flour as needed.
• Divide dough into two and shape into 2 dough balls.
• Place the dough on to a plate and cover with plastic wrap to rest for 10 minutes
• After 10 minutes, roll or stretch your dough to a roughly 10 inch circle.
• Add your toppings and bake or grill based on your desired pizza recipe.

If aging the dough.

• Once you make the dough, place in the oiled bowl and cover tightly with plastic wrap.
• Place in the refrigerator for 24-72 hours.
• When ready to use, follow the instructions above for "using the pizza dough right away".