Makes 1 pizza.
ingredients.
Mix flour, water, olive oil, and yeast in a large bowl for a few seconds until the yeast is no longer visible. Add the salt and mix until a ball starts to form.
If using a mixer, using the dough hook, leave on the stir setting for about 10 minutes, until the dough looks smooth and elastic. You should see long, stretchy ribbons in the dough, that's the gluten.
If kneading by hand, turn the dough out on a very lightly floured surface and knead for 10-15 minutes. The dough will be ready when you start to see that it cleans up it's mess on the work surface and your hands, and it can be formed into a smooth ball with no cracks. You can't over-knead this dough.
FOR GOODNESS' SAKE - Do not add any extra flour because the dough seems too wet. That should only be done in the depths of summer when the humidity is high. Just keep working the dough and the flour will soak up the liquid. That being said, this is supposed to be a wetter dough so you eventually stretch it into the pizza shape.
After kneading, put the dough into an oiled bowl, cover with plastic wrap, and let rise in a warm place until it has doubled in size. If you have the time, let the dough rise overnight in the refrigerator for extra flavor.
When the dough has risen, preheat the oven to 425F, tip the dough out on a lightly floured surface, and stretch/roll into a pizza shape. There should be enough dough, just make sure to be patient and patch any holes that develop. You will end up with a very thin disc, but it will rise a lot in the oven so don't fret.
Decorate your pizza with your favorite toppings (make sure to sauce up to the edge of the dough, again because of the rise), and bake until the pizza is brown on the bottom.
Let it rest for a couple minutes before cutting and digging in. Enjoy!