Place two-thirds of the water in a large bowl. In a saucepan, bring the other third of water to boil, then mix it into the cold water in the bowl. This creates the correct temperature for activating yeast (105-115f). Whisk in the yeast, let sit for 5 minutes, then whisk in the salt.
Place the flour in a large bowl and make a well in the center of the flour. Pour the yeast mixture into the well, then mix with hands, slowing incorporating flour from the edges of the well until a dough starts to form. Continue mixing by hand until the dough comes together in a shaggy ball. Do not knead or compress. Turn the shaggy dough ball onto a clean, lightly floured surface, cover and let it stand for 10 minutes. Then knead with both hands for about 10 minutes, until the dough feels strong. Lightly oil the exterior of the dough ball and place in a lightly oiled, non-reactive bowl then cover tightly with plastic wrap.
Place the covered dough in the fridge to cold prove for 72 hours.
Divide the cold-proved pizza dough into 5 equal pieces for 12” pizzas (or 3 pieces for 16” pizzas). Shape each piece into a ball, lightly oil and place each pizza dough ball in a separate oiled bowl. Cover with cling film and leave to rise for 3-4 hours (depending on how warm it is in the space) on your kitchen bench, so that they can come up to room temperature and double in size.