In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, thoroughly mix the ingredients.

Cover the bowl with plastic wrap and let the dough rise at room temperature for 18 hours, or until it's more than doubled.

Flour a work surface and scrape out the dough. Divide it into 4 equal portions. Working with 1 portion of dough at a time, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. Shape each portion into a round and turn it seam side down.

Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour. Place the dough on the lightly floured work surface and repeat with the remaining portions of dough.

To delicately shape the dough on the work surface: Take 1 ball of dough and generously flour it, your hands, and the work surface. Then press it down and gently stretch it out to 6 to 8 inches. Very carefully continue the process, massaging it into a roundish disk of 10 to 12 inches.

To boldly fling the dough in the air like a boss: Take 1 ball of dough and generously flour it, your hands, and the work surface. Then press it down and gently stretch it out to 6 to 8 inches. Supporting the disk with your knuckles toward the outer edge and lifting it above the work surface, keep stretching the dough by rotating it with your knuckles until the disk reaches 10 to 12 inches in diameter.

The dough is now ready to be slathered with sauce and toppings and baked.