Sift flour into a large wide bowl or directly onto the table, add salt, yeast and make a deepening in the middle.
Pour 300 ml of warm (not hot) water mixed with olive oil into the recess.
Stir a little while collecting flour from the edges.
At first the dough will be lumpy, that's normal.
Put the dough on a table sprinkled with flour and knead well until it becomes smooth, elastic and sticks well to your hands.
Do not add too much flour so that it does not become too steep.
Lubricate the bowl with oil, put the dough in it, cover with cling film and put in a warm place to lift.
After an hour, the dough should increase in volume by more than 2 times.
Now you need to knead the dough, release all the air from it and you can start cooking pizza.
It is better not to roll out the dough with a rolling pin, but to knead and stretch with your hands.
For thin pizza, the thickness of the "pancake" should be no more than 0.5 cm.