Seventy-Two Hour Pizza Dough

• 500 grams Bread Flour
• 16 grams Fine Sea Salt
• 1 gram Active Dry Yeast
• 1.5 cups Water

1. In a large bowl, whisk together the bread flour, salt, and yeast.
2. 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).rnrnSlowly 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 to 3 minutes to remove clumps. The dough won't become elastic but should easily form a loose ball.
3. Place the dough in a lightly oiled bowl and cover with a damp, clean kitchen towel or plastic wrap to prevent it from drying out.
4. . Place the bowl on the counter and let sit 24 hours at room temperature. It will double in size and you may see bubbles forming on the surface.
5. Lightly flour a large cutting board or your kitchen countertop and place the dough on it. Wet or lightly oil your hands again.
6. Divide dough into 4 equal portions for 10-inch pies or 3 portions if you're making slightly larger pies.
7. Place the dough balls into oiled, cylindrical airtight containers (deli-takeaway containers are ideal), date them, and place in the fridge for 48 to 96 hours.
8. Remove from refrigerator at least 1 hour before use to allow the dough to come to room temperature; this lets the gluten relax and makes the dough malleable.

salt, yeast, water

Taken from food52.com/recipes/75283-seventy-two-hour-pizza-dough (may not work)