Add water and dry yeast to the mixing bowl. Mix with your hands to activate the yeast.
Slowly add flour to the mixture. Continue to mix with your hands.
Once all the flour is in, add the salt. You want to spread out the time between the yeast going into the bowl and the salt going into the bowl. Work the dough and continue to add flour if you still have some.
When the dough begins to form, turn the bowl over and let the dough sit on the bench. Add flour onto the bench and knead the dough into the flour, allowing it to absorb as much flour as it needs.
Johnny recommends not sprinkling the flour on top but rather putting it in front of the dough on the bench so you can place the dough into the flour as you see fit.
Continue to work the dough with pressure. Brace yourself with one foot and really put your muscle and heat into the dough. This part of the process takes anywhere between 15 and 25 minutes.
To know if the dough is ready use the spring test in the middle of the dough lump or a digital thermometer (23-26 degrees C).
Once the dough is ready, cover it with a damp cloth and let it rest for at least two hours on the bench, outside the fridge.
After two hours, break the dough into six dough balls of equal size. There are many techniques to roll the dough balls, but make sure they are of similar or equal size.
Put the dough balls into a container and let them rest outside the fridge for another 2-4 hours.
You can also let the dough rest in the fridge. Wait for the dough balls to slightly double in size on the bench, then place them in the fridge overnight, and you can take them out 4-5 hours before making your pizzas.