In a large bowl with a secure fitting cover, add flour, yeast, and kosher salt and stir to combine thoroughly. Add water and stir thoroughly until a shaggy dough foams. You shouldn't see any dry flour, and the dough will resemble a lumpy ball. There is no need to knead the dough.
Cover and place in the refrigerator overnight. If you don't have a bowl with a cover, you could cover tightly with plastic wrap.
Shape:
1½ - 2 hours before you plan to bake, spread out the dough. First set out two pieces of parchment paper. You can also use foil, but be sure to spray the foil thoroughly, so the pizza doesn't stick. There is no need to spray the parchment paper.
Lightly oil your hands with olive oil or spread a light layer of flour on your hands. Separate the dough in half and spread each half onto the parchment paper.
Cover the dough with a sheet pan and set in a warm area and allow to rise.
Bake:
When you are ready to bake your pizza, add your pizza stone or steel to your oven and preheat the oven to 500 ℉.
Add sauce and topping of your choice. Bake for 12 minutes, or until cheese is melted and browned to your liking.