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Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains.
Cover bowl tightly with plastic wrap and let rest at cool room temperature for at least 8 hours and up to 24.
Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into 2 pieces and form each into a ball.
Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron skillets or round cake pans. Place 1 ball of dough in each pan and turn to coat evenly with oil.
Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours.
After 2 hours, use your fingertips to press the dough around until it fills in every corner.
Top each round of dough with ¾ cup sauce, sprinkle with mozzarella cheese, season with salt, and add other toppings as desired.
Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp, about 12 to 15 minutes.
Immediately sprinkle with grated Parmesan or Pecorino Romano cheese, if using. Cut each pizza into 6 slices and serve immediately.