Add flour in a large bowl and make a big well in the middle of the flour.
Pour all the water into the well.
Sprinkle yeast over the water. Form a claw with your hand and stir the yeast and water mixture, slowly incorporating flour into the wet mixture and creating a thicker and thicker paste.
When the dough is shaggy, stir in olive oil.
Once you have most of the dough formed, let it rest for 5 minutes. It'll look pretty dry, but it's totally normal.
Now, add salt and knead the dough until smooth.
Then turn the dough onto a lightly floured counter and cover with a bowl. Rest for 20 minutes.
Divide the dough into 3 equal parts (about 250g each) and knead into smooth balls.
Place the dough balls on a cookie sheet, lined with plastic wrap, and cover with plastic wrap. (Alternatively, you may place the dough balls in a plastic container with a lid, or plastic bags.)
Refrigerate for at least 24 hours, or up to 3 days. (After cold fermentation, you can freeze the dough balls for up to 2 months. To thaw, place the frozen dough in the fridge overnight.)
Remove pizza dough(s) from the fridge 1-2 hours before using and allow it to come to room temperature.