In a large mixing bowl, combine the flour and water. Mix until just combined.
Add the instant yeast and salt to the bowl and mix until incorporated.
Knead the dough for 5-10 minutes until smooth and elastic.
Drizzle olive oil over the dough and coat it evenly.
Cover the bowl with plastic wrap and refrigerate for 72 hours.
After 72 hours, remove the dough from the refrigerator and let it come to room temperature for 1-2 hours before using.
Divide the dough into equal portions and shape into balls.
Let the dough rest for 30 minutes before rolling out and adding toppings.
Bake the pizza at 500°F for 10-15 minutes or until the crust is golden brown and the cheese is melted.