Step 1

In a large bowl mix flour, instant yeast, and salt until combined.

Step 2

MIX IN 1 BOWL: add water, olive oil, and stir with a spatula to incorporate the dry ingredients into the liquid. While stirring, scrape the bottom of the bowl to make sure to gather all the flour. The dough looks sticky, not smooth, and lumps are totally fine.

Step 3

LET THE DOUGH PROOF: cover the bowl with plastic wrap or a damp tea towel, place in a warm place, and let it rest for 1 hour (even 1 ½-2 hours if time allows), or just until the dough has doubled in sized and looks bubbly.

Step 4

PREHEAT THE OVEN: when the dough is ready, place the rack in the lowest position, preheat the oven to 450°F/230°C, and cut a large piece of parchment paper (if you use a pizza stone). Alternatively, grease or line with parchment paper a large baking pan.

Step 5

SHAPE THE DOUGH: scrape the edges of the bowl with a spatula, pour the dough onto the parchment paper, and make sure you sprinkle some flour over it to reduce stickiness. Then, starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Keeping some flour at hand helps during this step. Then let it rest for 10 minutes until the oven gets hot.

Step 6

TOPPING: top with your favorite ingredients, I used tomato sauce, mozzarella, and fine salt.

Step 7

BAKE: bake in the lower shelf of the oven for about 15 minutes, or until nice and crusty. However, keep in mind each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).