Whisk All-Purpose Flour (7 1/2 cup), Fine Sea Salt (4 teaspoon), and Active Dry Yeast (1/2 teaspoon) in a medium bowl.
Add 3 cups water; stir until well incorporated. Add more water if necessary, a tablespoon at a time — dough should not be stiff.
Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours.
Transfer dough to a floured work surface. Gently shape into a rough ball. Divide into 6 equal portions. Working with 1 portion at a time, quickly shape into a ball. Dust dough with flour, then set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Proceed with recipe or transfer each to a plastic quart container, cover, and store in fridge (or wrap each dough ball separately in plastic wrap and store in fridge.)
Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface.
Place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550 degrees F (290 degrees C).
Gently shape dough into a 10–12 inch disk handling it as minimally as possible. Transfer dough disk to parchment-lined peel.
Spoon Tomato Sauce (2 cup) in a light layer over the dough's surface.
Top with a light layer of Fresh Mozzarella Cheese Ball (to taste). Drizzle with Olive Oil (to taste). Sprinkle with Sea Salt (to taste). Shimmy topped dough parchment paper and all onto preheated Steel. Bake for about 5 minutes or until blistered at the edges, bubbling all over.
Remove pizza from oven using your peel — a pair of tongs might help, too. Transfer pizza to cutting board.
Throw some Fresh Basil (to taste) on top. Cut and serve.