Combine salt and water in the bowl of a stand mixer and stir until dissolved.
Add yeast and stir until dissolved.
Fit a dough hook to the mixer and turn on the lowest speed.
Gradually add the flour until everything is incorporated. (1/3 at a time.)
Kneed for a further ten minutes on low speed, making sure everything is incorporated into a homogenous mass.
Leave in the mixing bowl (or place in a clean bowl,) cover with saran wrap, a towel, and a plate.
Ferment at room temperature for 16 hours.
Remove dough from the bowl and turn out onto the table. (It will be sticky!)
Coat with a little olive oil, cover with plastic wrap, and rest for 10 minutes.
Coat your hands with a little olive oil and lift dough up from the top and bottom, rotating 180 degrees, then folding it over onto itself. (See the video for an example of the folding method.)
Repeat this a few times until the dough appears taught, has a nice sheen on top, and the gluten does not break.
Cover with a touch more oil, plastic wrap, and rest for 20 minutes.
Portion the dough into 6 x 275 gram balls, fold seam to the bottom of the ball, and rest for 2 hours at room temperature.
Refrigerate in a dough box or other air-tight container until needed. (up to 48 hours.)