2x 12" pizza

550g flour
470g water (2 cups)
1 tbsp salt
1 tbsp oil
1/2 tsp yeast

Mix ingredients until they form a dough. No need to knead. Let rise for 24 hours covered, then place in fridge (covered) for an additional 1 day to 1 week. (Sweet spot is about 2 days.)

Poke with fingers to knock out the biggest bubbles, but don't squish. Lift the edges to allow bubbles underneath to get out.

Cook in 550F oven until done. Cook on medium heat on the stovetop until done.