Mix the dough: In a large bowl, whisk together the flour, salt, and yeast. Add the water and use a spatula to mix until the dough comes together, forming a sticky dough ball. If the dough is dry, use your hands to gently knead it in the bowl until it comes together.
Cover the bowl with a towel and let rest for at least 15 minutes and up to 30 minutes.
Stretch and fold: Fill a small bowl with water for dipping your fingers to work the dough. Grab the edge of the dough with the wet hand and fold it towards the center. Turn 90 degrees and repeat. Do this 8-10 times.
Pour 1 tsp of olive oil on the dough and rub it all over. Cover the bowl tightly and let it rise at room temperature for 6-10 hours.
Move the dough onto a floured surface. Use a bench scraper to divide it into 4 portions. Using flour, as needed, for each into a ball by grabbing the edges of the dough and pulling them towards the center to create a rough ball. Then flip the ball over, cup both of your hands around the dough and drag it toward you, creating tension as you pull. Repeat this process until you have a tight ball.
Store the dough: Place the dough in individual airtight containers. Place them in the fridge, where they can sit for 1-3 days.
