Mix yeast and Flour Together.
Add water and mix with spoon until no dry flour remains
Cover with a kitchen towel and let sit for 30 - 60 minutes (Autolyze)
Sprinkle salt over dough and pinch in
Knead dough for 5 minutes using the Rubaud Method https://www.youtube.com/watch?v=zgz0oAhgwyg#t=01m17s
Let rest for 30 minutes covered with saran wrap or towel
Stretch and fold your dough every 30 minutes for the next two hours.
Lightly cover clean bowl with olive oil and place dough in the bowl. Cover with saran wrap and place in the fidge over night or for twelve hours
Take your dough from the fridge and stretch and fold once more. Cover and place the bowl back in the fridge for 12 more hours
Grab a 9x13 plan and sprinkle some flour on the bottom of it. Also sprinkle some flour on the counter. Gently release your dough from the bowl onto the floured counter. Use a bench knife to cut your dough into 3 pieces. Fold the balls up and place them in your floured pan. Cover and leave in the fridge over night.
Bring your dough out of the fridge 2-3 hours before using.
Grab you dough by the rim and slowly rotate, letting gravity pull on the bread. Continue to rotate your dough until you a shape of your liking.
Cast Iron Method:
Put Rack on the top setting in the oven and turn the broiler on high. Next, heat olive oil in a cast iron pan (medium low). When your cast iron pan is hot place your dough in the pan. Feel free to top with sauce, toppings and cheese while the bottom bakes. Once you have a nice brown to the bottom of your pan, turn of the stove and place the cast iron pan on the top rack of the oven. In total this should take no more than 3-4 minutes. Check your pizza every 1-2 minutes and move it so it doesn’t burn too much in one place.
Place one oven rack in the top 3rd of the oven and a second in the bottom 3rd of the oven. Preheat oven to 500 degrees F. Stretch Dough on pan and top. Place on the bottom rack for 5-6 minutes until the bottom is golden. Move to the top rack and turn the broiler on high. Should take about 4-6 minutes to carmelize the crust on the outside. Rotate your pan every 1-2 minutes, so the crust browns evenly.