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Add the water and yeast to the mixer. Mix on speed 1 for 1 to 2 minutes until the water turns cloudy and the yeast dissolves.
Add the flour, then the salt.
Mix on speed 1 until the dough forms a smooth ball and pulls cleanly from the bowl.
Lightly oil a container, add the dough, and cover tightly.
Rest at room temperature for 2 to 4 hours until nearly doubled.
Divide into 2 dough balls, about 17.6 ounces each.
Rest 4 to 6 hours at room temperature or refrigerate overnight before baking.