1. In a large bowl or the bowl of your stand mixer combine flour, yeast and sea salt.*
2. Add olive oil to warm water.
3. On the low setting or while stirring dry mix slowly add your water-oil mix to dry ingredients.
4. If using a stand mixer allow to continue mixing for 8 minutes.
5. If kneading by hand lightly flour a clean surface and place your sticky dough on top. Lightly flour your hands and begin kneading by pressing the base of the palms of your hands into the dough and the folding the dough over itself. Repeat this for 8 minutes. Dough should be ready when it feels pillowy and is a smooth outer texture.
6. Cut dough into 3 equal slices and then roll the dough over itself to form a ball.
7. Place balls on a baking sheet and lightly drizzle with olive oil before covering with a clean dish towel. Let dough sit out for 1 hour to double in size.
8. At this point you can place the dough in the fridge or freezer if saving for another day (see instructions above).
9. If using dough immediately place it back down on a clean and lightly floured surface and flatten dough with the palms of your hands.
10. Place dough over top of your knuckles on both hands and lightly press knuckles into dough while turning in a circle. Continue doing this until dough is roughly 11 inches in size.
11. Place dough on a baking sheet and continue by adding toppings of choice.
12. See above for easy margherita pizza recipe.

*If using stand mixer be sure to use the dough hook attachment