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Mix the ingredients until the dough comes together and then mix for 4 to 5 minutes until the dough starts to cling to the dough hook.
Transfer the dough to a bulk fermentation container and let it ferment for about 2.5 hours, performing 3 to 4 sets of stretch and folds during this time.
After the bulk fermentation, place the dough in the refrigerator overnight for cold bulk fermentation.
Divide the cold dough into two 290g pieces and shape them into tight balls with no seams.
Proof the dough on the counter for about 6 hours until it is soft to the touch.
Preheat the oven and shape one dough piece into a large circle on parchment paper.
Switch the oven to broil and top the pizza dough, then slide the dough onto a preheated baking steel in the oven.
Bake the pizza with broiler on for 1.5-2 minutes, then switch the oven back to bake setting and rotate the pizza. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.