In a large mixing bowl, whisk salt, flour and yeast together well. Pour in water and stir with a wooden spoon; dough will be sticky, a little shaggy, and wet-ish. That's great. Cover the mixing bowl with plastic wrap and leave out overnight (12-18 hours). If it's winter, leave in a warm spot.

After 12-18 hours, lay parchment paper on your counter-top and flour heavily. Scrape dough onto floured parchment and gently form into a ball with well-floured hands. Cover with plastic wrap and let the dough rest for 10-15 minutes, while your oven preheats to 450 degrees F. You can add your pie dish (or dutch oven, or pyrex dish, or crock pot insert) into the oven if you want to heat it, totally optional.

Once oven is preheated, pick up dough by the parchment paper and place the paper and dough into your pie dish. Cover with aluminum foil in a dome shape tightly, then bake for 30 minutes.

After thirty minutes, remove aluminum and cook for 15-20 minutes, until crust is browned.

Cool on wire rack or cut and serve immediately.