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In a large mixing bowl, add all of the water and dissolve the salt by stirring.
Add half of the flour and mix to form a batter.
Add the yeast and stir until dissolved.
Gradually incorporate half of the remaining flour, stirring until combined.
Add the rest of the flour and mix until no dry flour remains.
Transfer the dough onto a clean surface and knead until well combined and semi-smooth.
Cover with plastic wrap or place the mixing bowl over the dough and let it rest at room temperature (~70°F) for 20 minutes.
After resting, the dough should be smooth and elastic.
Divide into 5 equal portions and roll each into a tight dough ball.
Cover and refrigerate for at least 24 hours.
Remove from the refrigerator 90 minutes before using.
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