Combine the ingredients in a medium bowl and knead for two minutes, until there is no dry flour left.
Place the dough in a lidded glass bowl or tupperware and place in the fridge for 48-72 hours. The longer it ferments, the more bubbly it will become.
~4 hours before you want to make pizza
Remove the dough from the fridge and divide into 4 equal pieces, about 212g/7.5oz each.
Lightly flour your work surface, then shape the pieces into tight rounds using a bench knife. Lightly flour the tops of the dough balls and cover with a tea towel. Let rest about 4 hours, until ready to bake. Use as you would any other pizza dough.
Cast-iron pizza method
Heat a cast-iron skillet 10" in diameter or larger over med/high heat. Place an oven rack in the top of the oven and turn on the broiler to 500'.
Add a generous drizzle of olive oil to the heated cast-iron and swirl the pan to coat the bottom of the pan.
Using your hands (not a rolling pin!) stretch out one ball of pizza dough to fit your pan – between 8-10" depending on the stretchiness of your dough and the size of your pan. Be careful not to press too much air out of the dough. Once the oil is hot, add the stretched dough to the skillet.
Work quickly to assemble the pizza in the pan.
Continue cooking until the bottom of the pizza is a dark golden – use a fork to peek underneath. Once the bottom of the pizza is sufficiently browned, carefully transfer the skillet to the top rack of the oven, under the broiler (don't forget oven mitts!)
Watch pizza closely under broiler. Cook 2-3 minutes, until cheese and crust are golden and bubbly.
Transfer pizza to a cooling rack, then repeat with remaining dough.