Mix 3 cups of flour, and 2 teaspoons of salt in a mixing bowl.
In a glass measuring cup, mix together 1 1/4 cup of warm water, and 1/4 teaspoon
of yeast and let it sit until the yeast starts to foam.
Pour the yeast/water mixture into the flour/salt mixture. Stir with a wooden spoon just until most of the flour is incorporated, making sure that there are no hard flour chunks on the
outside of the dough.
Place your dough in a sealed container, and let it sit/proof for 12-24 hours, or
until your dough has doubled in size.
After your dough has doubled in size, scrape the dough onto a lightly floured surface
and divide it into two balls, which will make two 12-14'' pizzas. Form dough
into balls and put them into 2 different sealed containers. Put the containers
back into the fridge for another 24-48 hours. Take out of the fridge one to two hours before you make your pizzas.
Place your pizza stone in the oven and preheat the oven to 550
degrees Fahrenheit with the stone in there already for at least half an hour.
After the oven is done preheating, turn it to broil. Then stretch out (DO NOT ROLL) your
dough into a circular shape, put your dough on a floured pizza peel (or an
upside-down cookie sheet, or whatever you have on hand that will work). Apply
your toppings and slide onto your pizza stone (while keeping the stone in the
oven).
Bake for about 6-8 minutes or until the crust is golden and charred in spots. Remove
from the oven and place on a cooling rack for a few minutes before you cut it.
