Combine the flour and salt in the bowl of a stand mixer and make a well in the center. In a separate bowl combine the yeast, olive oil and lukewarm water and mix thoroughly. Pour the wet mixture into the well of the dry mixture and combine with your hands, gradually pulling more and more of the dry mixture into the wet until incorporated. Let rest uncovered for 15 minutes to let the flour absorb the moisture.

With the dough hook attachment knead the dough for 3 minutes. Flour your hands and work surface and divide the kneaded dough in half and gently shape into 2 balls. Cover with a damp cloth and let rest and rise for 3-4 hours. (If not using both balls wrap well in plastic wrap and freeze.)

Preheat the oven and pizza stone to the highest temperature. I went with 500º F.

Lightly flour you hands and using your fingertips push down on the dough to remove any bubbles and then continue to push down on the dough from the center outward to encourage it to spread out. Flour your hands again and gently toss the dough back and forth between your hands turning it as you go to allow the dough to stretch into a 12-inch round that is about 1/4-inch thick; or the thickness you like best. Place on a floured pizza peel and top with your favorite toppings. Finish with a drizzle of olive oil before transferring it to a preheated pizza stone to bake for 5-7 minutes.