Place all ingredients but toppings into a large bowl and loosely mix with your hands until all the flour is wet and you have a shaggy dough of sorts. Cover and leave all day at room temperature.
Perform a set of stretch and folds up to 3 times throughout the day. This is not essential but will help you get your dough into a more useable state.
At this point you can either shape your pizza bases or you can cover the dough and place into the fridge (cold ferment) for up to 2 days before using. Refrigerating will result in a finer crumb.
Remove the cover, divide and shape your dough on a generously floured bench top into two large rounds. I use cornmeal on the base of my pizza to help it move easily on and off the baking stone. Leave uncovered for at least 30 minutes before topping with sauce, and toppings of your choosing.
Preheat your pizza stone or baking dish (I use a cast iron tray) to as hot as you can get it, (250°C or hotter if you can) for around 30 minutes while the dough is proving.
Bake your pizzas until crust is charring slightly and toppings are golden and bubbling. Serve immediately.