Mix all ingredients in a bowl until it resembles a shaggy consistency and let rest for 30 mins.
Turn the dough out onto a lightly floured surface and knead until you have a smooth dough, (light dust with flour as needed), and let rest in a lightly oiled bowl for 30 mins.
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 30 mins.
After the last 30 min rest period, place the dough in the fridge overnight.
The dough can be used up to 2 -3 days after being made.
Remove the dough at least 30 mins before using.