In a large mixing bowl, combine 1 cup (250 mL) very warm water (120°F to 130°F/50°C to 55°C) with salt and yeast. Add 1 cup (250 mL) flour and mix with a wooden spoon until a loose batter forms. Add another 2 cups (500 mL) flour and mix a few min. more, until a ragged batter forms. If dough feels too stiff, add more water, 1 tbsp (15 mL) at a time, up to 1/3 cup (75 mL).
Knead for 6 to 8 min. on a countertop dusted with 1/4 cup (60 mL) flour or place in the bowl of an electric mixer using the dough hook, until flour is incorporated and dough is smooth and firm. If dough
feels sticky, add remaining 1/4 cup (60 mL) flour.
Shape into a ball and transfer dough to a deep, oiled bowl. Turn dough over a few times until well coated in oil. Cover loosely with plastic wrap or a tea towel (if making ahead, you can refrigerate
overnight at this point). Allow dough to rise in a warm place for 2 hrs. until doubled in size.
Punch down dough and divide evenly into 2 pieces. On a well-floured surface, roll each crust out to a 12-in. (30 cm) circle, about 1/8 to 1/4 in. (3 to 5 mm) thick.
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