Place warm water in 5-quart bowl and add yeast and salt to the water.

Don't worry about getting them to dissolve completely.

Measuring the flour with the scoop-and-sweep method, which you place the measuring cup directly into the bag of flour and scooping a full measure at once (not the spoon-and-sweep method which will result in less flour), add to water and yeast mixture.

Mix with a wooden spoon or paddle attachment on stand mixer, until the last bit of flour is incorporated and everything is uniformly moistened.

Don't knead!

Cover with a non-airtight lid or plastic wrap with a hole poked in it, and let rise at room temperature for 2 hours.

Don't punch down the dough!

After rising, refrigerate and use over the next 14 days. Refrigerate at least 3 hours, ideally overnight, before using.

On the day of making pizza, prepare and measure toppings in advance so you are ready once your pizza dough is shaped.

Thirty minutes before you're ready to bake, preheat a baking stone (if you have one) at your oven's highest temperature.

Place it on the bottom third of the oven. If you don't have a baking stone, you can use a baking sheet.

Place a piece of parchment paper onto baking sheet.

Prepare a pizza peel with flour or cornmeal to prevent your pizza from sticking to it when you slide it in the oven, or onto a baking sheet.

Next, get your dough out and cut off an orange-sized ball of dough.

Hold the dough in your hands and add a little more flour so it doesn't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter-turn as you go to form a ball.

Once you have formed a ball, roll out and stretch the pizza crust.

You can do this with your hands or a rolling pin to produce a ⅛-inch-thick round, 12-inches across. Keep adding flour to keep it from sticking to your surface.

Add your toppings, leaving a ½-inch border, then slide the pizza onto preheated stone or baking sheet. Your pizza should be done in 8-10 minutes, or when the crust is golden brown and the cheese is slightly browned.

Cut into slices, and enjoy!

You can store remaining dough in the refrigerator in a lidded, but not airtight, container for up to 14 days.