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Add water to a large mixing bowl. Sprinkle yeast on top of water. Let sit for 2-3 mins.
Mix a handful of flour with the water in the mixing bowl. In the flour bowl, mix in salt.
Add remaining flour and salt mixture to mixing bowl and combine. The temp should be near 80F here. When flour is incorporated, transfer dough to work surface.
Knead dough for about 10 mins.
Transfer dough to an oiled bowl and cover for 2 hrs at room temp. Ideally, make this in advance so it can sit in the fridge overnight after the first rise.
After first rise, separate into 6, 270g-ish dough balls. Place the dough balls on a large tray with space in between to give them room to rise. Cover and leave at room temperature for 6 hrs. If making this dough in advance, place the dough balls in the refrigerator overnight after the second rise. The dough will need to sit at room temperature for about 2-3 hrs before stretching.