Mix the flour and all but 1 tablespoon of the warm water in a large bowl until just combined. Cover the bowl with a kitchen towel and let it rest for 20 minutes.

Sprinkle the yeast over the remaining warm water and let it dissolve for a few minutes.

After the dough has rested, sprinkle salt over its surface. Stir in the yeast mixture and wet your hands before folding the dough.

Cover the bowl and let the dough rise for about an hour.

Wet your hands and fold the dough to develop gluten, repeating until it forms a tight ball.

Transfer the dough to a greased bowl, seam side down, and let it rise until doubled in size, about 5 to 6 hours.

Turn the risen dough onto a floured surface, divide in half, and shape each half into a tight ball.

Place each shaped ball on a greased plate, cover tightly with plastic wrap, and let it rest at room temperature for an hour.

Preheat your oven when ready to use the dough.

If storing for later, wrap tightly with plastic wrap and refrigerate for up to 2 days.