Mix all ingredients in a bowl until it resembles a shaggy consistency and let rest for 1 hr.
Turn the dough out onto a lightly floured surface and knead until you have a smooth dough, (dust with flour as needed), and let rest in a lightly oiled bowl for 1 hr.
Turn dough out onto a lightly floured surface and cut the dough into 300 g portions (you should get 3 doughs total).
Fold each portion into itself, then cup the dough and roll on the counter until it comes together into a tight ball.
Place each dough in a bowl that has been lightly oiled, cover with saran wrap and let sit for 2 hrs.
After the 2 hr. rest period, place the dough in the fridge overnight.
The dough can be used up to 3 days after being made.
Remove the dough at least 30 mins before using.