Add water to a large bowl. Add flour, then yeast on one side of the flour and salt on the other, making sure the two don't touch each other before you start mixing. Mix by hand, squeezing the dough between your fingers, until a sticky homogeneous mass is formed. Cover the bowl with plastic wrap and let rest for 15 minutes.
After 15 minutes, perform a set of stretch and folds, then another one after 15 minutes, and another one 15 minutes later. Cover the bowl with a piece of paper towel, then plastic wrap, and refrigerate for 24 hours.
Remove the dough from the fridge and turn it over onto a work surface. Cut into 4, 6, or 8 equal pieces, depending on if you want to make large, medium, or small pizzas.
Shape the dough pieces into balls, cover, and let proof at room temperature for two hours before stretching and making pizza.
Unused dough may be refrigerated for up to another 24 hours.