Directions

On a flat surface, mix the flour, salt, and yeast and make a well. Add the water slowly and combine with your hand until a wet dough forms. Place the dough into a greased container and allow to rise, covered, 30 minutes.

Every 30 minutes, reach into the greased container and stretch the dough to fold over itself 2-4 times. This process strengthens the gluten and should be done at least 3 times but can be repeated indefinitely. The dough should be very soft.

Add olive oil to a sheet pan and spread the dough into a rough rectangle, repeating and letting rest 20 minutes oiled and covered until the dough is relaxed enough to cover the pan. Add optional toppings.

Preheat an oven to 425 degrees.

Push your fingers into the dough all the way to the bottom to poke holes all over the surface of the dough.

Bake 25 minutes.

Optional Toppings

Salt

Salt & pepper with a sprinkle of dry oregano

Grated parmesan and rosemary

Kalamata olives

Kalamata olives and oil packed sun-dried tomatoes