Pulse flour and yeast together in a food processor. With the machine running, add water and mix until a rough ball forms. Cover with a towel and let rest for 20 minutes.
Add salt to the top of the dough, and process for 20–30 seconds longer. Continue pulsing until the internal temperature of the dough is 75°F.
Transfer to a lightly oiled bowl, form a loose ball, and cover for 45 minutes.
Knead dough in the bowl for 10–20 seconds until smooth. Cover at room temperature for 1–2 hours until nearly doubled.
Divide into 4× 225g dough balls for 12 inch pizzas or 3× 300g dough balls for 16 inch pizzas.
Put each into lightly oiled containers. Cover and refrigerate for 1–4 days.
