1 cup warm water 1 package active dry yeast 3 tbsp olive oil kosher salt 3 cups flour Pour the warm water into a bowl. Sprinkle the yeast over it and let stand until the yeast dissolves and gets a little foamy - about 5 minutes. Whisk the olive oil in with a pinch of salt. Using a wooden spoon beat in the flour 1/2 cup at a time until a soft and sticky dough forms - may not need all the flour. Turn dough onto floured work surface and knead until smooth - 8 to 10 minutes. Brush a large bowl with olive oil. Divide the dough into two balls and transfer to the bowl. Cover with a clean kitchen towl and let rise in a warm place until doubled - about 2.5 hours. Gently separate the balls. and gently press out the air - do not pack the dough. Can store in refrigerator for 1 day, or wrapped tightly in the freezer for 1 month. Thaw for 3 hours before using. Room temperature if stored either way.