In a large bowl, mix the water and the yeast together. Let sit for about five minutes, or until the yeast has dissolved. Add in 2 1/2 cups of the flour, salt, and olive oil. Using a spatula, stir until a shaggy dough is formed.

Transfer dough to a stand mixer and knead on low speed using the dough hook for about 5-10 minutes. As needed, add more flour to keep the dough from sticking, but try not to use too much.

Clean the original bowl and film it with a little olive oil. Place the dough in the bowl and turn it until it’s completely coated with oil. Cover with plastic wrap and let rise until it has doubled, about 1-2 hours.

Deflate the dough and turn it onto a lightly floured work surface. Divide the dough into 8 equal pieces and flatten them into thick disks. Let rest for 10 minutes.

Using a floured rolling pin, roll each piece into a circle about 8 inches wide and a quarter-inch thick. Make sure to lift and turn the dough as you roll to make sure it doesn’t stick. Let rest for about 20 minutes. As the dough rests, preheat oven to 500°F, place your baking sheet on the middle rack to heat.