24-48 Hour Pizza

# Ingredients
- 175g water
- 5g salt
- .3g yeast
- 250 flour

# Directions
1. Rest 20 Minutes
2. Knead 30 seconds
3. Bulk rise 2 hours
4. Shape
5. 24-48 hours in the fridge
6. Take out of fridge 1 hour before baking