Knead in the flour until everything is incorporated and there are no dry sections of the dough.
Cover with plastic wrap and bench rest for 15 to 30 minutes to allow dough to hydrate.
Add salt. Knead by hand for 10-15 minutes or in a stand mixer with hook attachment for 5-10 minutes until dough is smooth and elastic.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look for baker's windowpane. If the dough tears before it forms, continue kneading until dough passes window pane test.
Roll the dough into a smooth ball. Place into a stainless steel bowl. Add approximately 2 teaspoons of olive oil to the bowl and toss to coat. Cover tightly with plastic wrap.
If baking immediately, bench proof until doubled in size. Shape and bake.
If baking later, refrigerate. Remove from refrigerator 3 hours before baking to allow to return to room temperature and finishing proofing, if necessary. Shape and bake.