• In a medium bowl, combine the bread flour, yeast, and salt. Gradually add the water, stirring with a wooden spoon, until the water is incorporated and a shaggy dough forms. You may need to use your hands to fully incorporate the water. If it looks very dry, let it sit for a couple minutes to allow the flour to absorb the water. Just remember, you don't need to knead!
• Shape the dough into a ball and transfer to a clean, large bowl. Cover with plastic wrap and let rise at room temperature in a draft-free place until the dough is doubled in size. This may take 8 to 12 hours, depending on how warm your kitchen is. Don't worry too much about the time as this dough is very forgiving.
• Transfer the dough to a floured work surface. Divide into 4 equal portions. Take one portion of dough and gather 4 corners to the center to create 4 folds. Turn seam side down and roll into an even ball. Repeat with remaining portions.
• Place each portion in its own quart-sized container or zip-top bag. Let rise again for another 45 to 60 minutes. Seal the containers, and refrigerate the portioned dough for 4 to 5 days to allow it to ferment.
• After the dough has fermented in the fridge, you can freeze the dough for up to 1 month. Defrost the dough overnight in the fridge, then allow it to sit at room temperature as directed above before shaping.

To prepare the pizza:

• Remove the dough from the fridge and allow to rest at room temperature for 1 1/2 to 2 hours. Meanwhile, place a baking stone or steel on the top rack of your oven (close to the broiler), and preheat to as hot as it will go for 1 hour.
• Once ready to bake, prepare all of your toppings completely so you can assemble quickly.
• Place a ball of pizza dough on a lightly floured work surface. Press into a 6-inch circle with the palms of your hands. Pick the dough up and stretch it out by holding one end and letting the other end fall, rotating gently. Continue this until the dough is stretched into about a 12-inch circle.
• Lightly dust a pizza peel with semolina flour (or all-purpose flour) and cornmeal. Place the dough on the pizza peel. Quickly place your toppings on the dough. Use slightly less sauce and cheese than you would think. Avoid too much sauce in the center of the pizza.

To cook the pizza:

• Using the peel, quickly and confidently slide the pizza onto the preheated stone. Be sure not to tilt the pizza too much to avoid the toppings sliding off.
• Bake the pizza for 5 to 7 minutes or until the bottom crust is cooked through and beginning to brown. Switch to broil mode and broil until the crust blisters and darkens and the cheese bubbles to your preference, 1 to 4 additional minutes. Keep an eye on your pizza during this time as walking away for even a few seconds can turn your pizza from perfect to completely burnt.
• Use the pizza peel to remove the pizza from the oven. Let cool for a couple minutes before slicing and serving.