Slowly add water, using a wooden spoon mix thoroughly.
Remove from bowl and knead for 2-3 minutes to remove any clumps.
Place dough in a bowl and cover with a damp cloth or plastic wrap.
Place on counter and bulk ferment for 24 hours at room temperature.
Lightly flour a work surface, remove dough and place on floured work surface.
Divide dough into equal portions. (this recipe makes 4- 10" pies or 3- 12"-14" pies)
Next we're going to make dough balls. Place one dough between your hands and fold two sides into center. Rotate 90° and fold into center, continue this process until a ball is formed. Place smooth side into palm and swiftly pinch the seam closed. You can be aggressive with the pinch. Gently roll between your hands to form a tight boule.
Place dough into highly oiled plastic cylinders, date cylinders and place in fridge for 48 hours.
Remove from refrigerator at least 1 hour before you use.