To prepare the dough: whisk flour, salt, and yeast in a large mixing bowl. Gradually add 1.5 cups water while stirring with a wooden spoon. Stir until well incorporated. Knead dough gently with your hands to bring it together and form into a rough ball. Add more flour if needed until it's no longer sticky to the touch, or alternatively more water if it's too dry. It should be plush and dough-like. (You might have to add lots more flour - this is normal. I used approx. 1/2 cup more).
Transfer dough to a large clean bowl. Cover with bees wrap and let dough rise at room temperature, in a draft-free area, until its surface is covered with tiny bubbles and the dough has doubled in size, approx. 6-10 hours.
Transfer dough to a floured work surface and gently shape into a rough rectangle. Divide into two equal portions and mold portions gently into a ball. Dust dough balls with more flour, and cover with bees wrap until ready to use. (Bring dough back to room temperate before baking).
Preheat oven to 240C/475F. Place dough balls each on a rimmed baking sheet and drizzle each with 1 tsp oil, turn to coat. Flatten dough with hands, until it covers most of the sheet. You want it to be thin. (If dough springs back, let it rest a few minutes, then try again).
Mix garlic and 4 tbsp olive oil in a bowl and drizzle over the pizza's to cover entire surface, season with salt and pepper. Bake dough until golden and bubbly, approx. 10-12 mins. Let cool slightly before adding toppings.
In a bowl add torn Bibb lettuce leaves, cherry tomatoes, cabbage, red onion, mint, cilantro, and dill. Drizzle with apple cider vinegar and 1 tbsp olive oil, season with lots of salt and pepper. Toss to combine. Arrange salad on top of pizza crust, slice and serve.