Ingredients

500 Grams all purpose flour
350 Grams 90-95F degree water
10 Grams sea salt
Half gram instant dried yeast/scant 1/8 teaspoon

Directions

Take 2 tablespoons of the water in a small dish, and mix in the yeast with your finger.

Combine the flour and left over water, mix by hand just until incorporated. (do not kneed dough, and you can scrape the dough off your hand with a butter knife) Let sit for 20-30 minutes. AutoLyse, Minute 3:00

Sprinkle the Salt over the top of the dough. Stir the yeast up again with your finger and pour onto the dough. Wipe the yeast container out with some of the dough.

Mix the dough by hand. Wetting your hand before mixing so the dough doesn't stick to your hand, it's okay to rewet your hand multiple times. Fold the dough over itself a quarter at a time, then pinch the dough across the entire mass. Repeat the folding and pinching until ingredients are incorporated, maybe 3 or 4 times. How to Mix

Within the first hour, this bread needs two folds. Put maybe 20 minutes in between each time. To fold, simply lift up a quarter of the dough at a time, and stretch it enough to lift it up, but not tear it. Do this four times, until you've done the whole mass. Folding the Dough

When the dough is 2-3 times it's original size, about 12 hours after mixing, It is ready to be divided. This is all done at room temperature.

Remove dough from tub and divide the dough into three equal pieces, around 280 grams each. Shape into three balls. Flour dough balls and put in three seperate containers, or one large container with space in between each. Let rest for an hour before making into a pizza dough. Or put into fridge for up to 3 days. Shaping the Dough

Cold dough is a lot easier to shape into a pizza. It is stronger, and much less likely to tear. If you tear the dough when shaping into pizza, just patch it with more dough.