Combine the flour, salt, and yeast in a bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface and knead by hand. Or continue mixing in the stand mixer until the dough pulls away from the bowl. (About 8 minutes)
Divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1hour.
Transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (Longer fermentation gives a nutty, unique flavor, but you may use immediately)
To stretch the dough, place it on a lightly floured surface and gently press it into a circle. At this point, I move it to the pizza pan and stretch it with my hands by pressing the dough from the middle towards the edge of the pan.
Put your favorite toppings (mine is salami Napoli and basil leaves over mozzarella and herbed tomato sauce, sometimes I use ketchup!)
Bake at 500F for 8-10 minutes.