Whisk together flour and salt in a large mixing bowl until evenly distributed.

Pour water into the center of the flour mixture, then sprinkle instant yeast over the water.

Stir with a wooden spoon or dough whisk until a shaggy dough forms, about 2 minutes.

Cover the bowl and let the dough rest for 20 to 30 minutes at room temperature.

Drizzle olive oil over the dough and knead by hand for 5 to 8 minutes until smooth and slightly sticky.

Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 2 to 4 hours until doubled in size.

Optionally, transfer the dough to the refrigerator and cold ferment overnight or up to 72 hours.

Turn the dough out onto a lightly floured surface and divide into two equal pieces; shape each into a smooth round.

Preheat the oven with a pizza stone on the lowest rack to 475 to 500°F for at least 30 minutes.

Stretch one piece of dough into your desired thickness and size, then place it on a pizza peel or baking sheet dusted with cornmeal.

Top the dough with sauce and toppings, then slide the pizza onto the preheated stone and bake for 12 to 15 minutes until golden brown.