In a large bowl, dissolve yeast in water. Stir in half of the flour and salt; mix well. Stir in the remaining flour, a small handful at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with cling film and refrigerate overnight.
Sponge rise method:
In a large bowl, dissolve yeast in 1/2 cup water. Stir in 130g of flour; mix well. Cover bowl with cling film and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with cling film. Let rise until doubled, about 2 to 3 hours.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare a pizza topping). Preheat oven to 230 degrees C.
Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a lightly greased pizza pan or baking tray. Spread pizza sauce and arrange toppings and bake for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Altered ingredient amounts.
I think the measurements were off. I make a lot of pizzas. I just went off the cuff, and it turned out well. More liquid and less dry ingredients. - 08 Oct 2008
Very nice chewy-crispy crust. - 08 Oct 2008
The crust was crispy on the edges with a chewy consistency. It made 2 large pizzas. The taste was great; it had a slight sourdough tang I think because I let the sponge ferment longer. The edges don't get browned but didn't matter==superb crust consistency. - 08 Oct 2008