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In a large bowl, whisk together the bread flour, salt, and yeast.
Slowly add the water, and mix with a wooden spoon just to combine. Once the mixture is moistened, lightly flour a countertop or large cutting board and remove the dough from the bowl with lightly oiled or wet hands (to discourage sticking). Knead for 2-3 minutes to remove clumps. The dough won't become elastic, but should easily form a loose ball.
Place the dough in our Baking Steel Dough Container or a bowl and cover with a damp, clean kitchen towel or plastic wrap to prevent it from drying out and developing a skin.
Place on counter and let sit 12-24 hours at room temperature. It will double in size and you may see bubbles forming on the surface.
Place bulk dough into fridge for 1-2 days.
Lightly flour a large cutting board or your kitchen countertop, and place the dough on it. Lightly flour your hands. If the dough starts to stick at anytime, clean hands and add more flour to them.
On the day of pizza making, remove dough from fridge and divide dough into 3 or 4 portions and make your dough balls.
Cover the dough balls back in your Baking Steel Dough container or place on a tray and keep airtight/covered for 3-4 hours; this lets the gluten relax and makes the dough malleable. We call this stage the final proof.