In a large bowl, whisk together flour, salt, and active dry yeast. Add the water and olive oil. Using a rubber spatula, mix until all the liquid has absorbed and sticky dough ball has formed. Rub the surface of the dough to prevent it from sticking to your kitchen towel. Cover with a damp kitchen towel. Allow the dough to rise for 30 minutes at room temperature.

Stretch and fold the dough by gently lifting from the center and allowing the dough to hand from both top and bottom. Repeat this process three times but lifting from a different angle each time, but still from the center.

Allow the dough to rise in the refrigerator for at least 8 hours.

Brush a 9 x 13 baking dish with one tablespoon of olive oil. Using your fingers. Press the dough into the pan’s edges. Allow the dough to relax for 5 minutes, then continue to press it into the edges of the pan. Cover with plastic wrap and set aside and allow to rise until it almost doubles in size. Preheat your oven to 425 degrees Fahrenheit

Remove plastic wrap then top with your favorite pizza toppings.

Bake for 30-38 minutes or until golden brown.