In a large bowl, whisk together the flour, salt, and instant yeast.

Add the lukewarm water. Using a rubber spatula, mix until the water is absorbed and the mixture forms a sticky dough ball.

Pour a drop or two of oil over the top of the dough and rub with your hands to coat it well.

Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1.5 hours, or until the dough has doubled in size.

(Optional Step): If time allows, do a set of stretches and folds after 30 minutes.

Generously flour your work surface. Turn out the dough onto the floured surface and use a bench scraper to divide it into four equal portions.

With floured hands, shape each portion into a ball, tucking the edges underneath.

If you are baking immediately, let the dough balls sit for 30 to 60 minutes in a lightly floured, covered container.

For refrigerated dough, pull out the rounds from the fridge 60 to 90 minutes before you wish to bake.

Shape into 10–12 inch rounds.

To bake, preheat the oven to its hottest setting, 550°F, with a baking steel or pizza stone in place.

Transfer the dough to a parchment-lined pizza peel, top as desired, and bake until blistered, about 5 minutes.