This recipe from New York's Sullivan Street Bakery has been printed and reprinted so many times, and we've made it so many times, that we just had to post it here. It's simple, quick and works every time. While you can use any flour, we suggest using super-soft Italian '00' Flour.
In a large mixing bowl, stir together the flour, yeast and salt. Add the water and stir until just combined. The dough will be very sticky.
Cover the bowl with plastic and let sit for 24 hours in a warm place.
When you're ready to use the dough, flour your work surface and lightly knead the dough for just a few seconds, rolling it onto itself. Let it rest for 15 minutes and then divide into 4 balls. Sprinkle each ball lightly with flour and cover with a dish towel. Let the balls rest for 2 hours and then, finally, you're ready to bake.
Stretch the dough into the desired shape and then dress with your favorite toppings. Bake on a stone in a very hot oven, at least 500°F, until the crust is well browned and puffy.