In a bowl, ccombine the flour and salt. Then add the water, olive oil, and yeast, and mix until you obtain an homogenous texture. Knead the dough until you obtain an elastic non-sticky dough ball.
Remove the dough from the bowl. Place in a lightly oiled bowl, cover with a clean cloth, and let rise for about 60 minutes in a warm, draft-free place. Then cut the dough in half.
Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.
