Pour all water into the bowl, then add salt. Add some flour about 10-15% of the total and mix. Now add yeast and start adding flour in portions. When you have about 5-10% of flour left in the bowl, take the dough out onto the counter and sprinkle the remaining flour next to it. Knead the dough slowly, gathering the flour until fully incorporated. The whole process up to this point should take 12-15 minutes. Fold the dough and leave the bulk covered.

Divide the dough into equal pieces according to the planned number of pizzas. Shape each ball gently, closing the bottom and pulling the top toward the center. Do not degas the dough - preserve the air bubbles. The balls should be smooth and round. Place the balls in an airtight container, leaving some room for rising.