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1
Combine the flour, salt and yeast in a large bowl.
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2
Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms.
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3
Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
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4
Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead).
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5
Transfer to a lightly oiled large bowl.
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6
Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour.
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7
Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
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8
Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each.
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9
Place one piece of dough on each baking sheet.
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10
Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
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11
Remove the plastic wrap and transfer the baking sheet to the hot pizza stone.
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12
Bake until the crust starts browning, about 10 minutes.
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13
Remove from the oven and carefully loosen the crust from the pan using a spatula.
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14
Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.
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15
Photograph by David Malosh
