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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in a large bowl, stirring just to combine. The dough will be very loose and sticky, almost like cottage cheese in texture.
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Cover the bowl and let the dough rest at cool room temperature (preferably not above 72°F) overnight, anywhere from 12 to 24 hours. We prefer a rest of about 16 hours. The dough will rise and develop lots of bubbles.
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Heavily flour a silicone kneading mat or clean work surface, and pour/scoop the dough out of the bowl. Sprinkle more flour on top. Turn the dough over on itself a few times; a bowl scraper or spatula is a help here. Start preheating the oven to 450°F. If you have a pizza stone, put it on the middle shelf of the oven.
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Divide the dough in half. Cut a sheet of parchment in half; you should have two pieces of parchment, each about 8" x 12".
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Gently pat each piece of dough into an oval about 1/4" (or less) thick, right on the parchment. You may also choose to leave the dough in one piece, and pat it into a large (14" to 16") circle, but the larger size makes it more difficult to move around. If you're not using a pizza stone, slide the pizza crusts, with their parchment, onto a baking sheet.
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Spray the crusts with water. Bake them in a preheated 450°F oven for about 12 minutes on a pizza stone, or about 16 minutes on a baking sheet. If the crusts puff up, prick them with a cake tester or toothpick. Remove them from the oven when they're just beginning to brown on top.
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Add toppings. They should be pre-cooked; e.g., no raw meat, no crunchy onions, etc. We like to lay down a bed of cheese first, then toppings, then more cheese.
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Bake for an additional 4 to 8 minutes, or until the toppings are hot and the cheese is melted.
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Serve immediately.
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Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage.
