<strong>Mix the flour and yeast:</strong> Put 3 1/3 cups of strong white bread flour and 1 teaspoon of instant dry yeast in a large mixing bowl and stir to combine. Add 1 cup of lukewarm water and 2 teaspoons of olive oil, and mix with a wooden spoon until a shaggy dough comes together with no dry flour left at the bottom.
<strong>Add the salt last and knead:</strong> Sprinkle in 2 teaspoons of sea salt — after the dough has formed, never directly onto the dry yeast. Knead on a lightly floured surface 8 to 10 minutes, pushing with the heel of your hand, folding back, and turning, until smooth, elastic, and springy. It is ready when a small stretched piece passes the windowpane test.
<strong>Let it rise:</strong> Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning once to coat. Cover with a damp tea towel or plastic wrap and leave in a warm, draft-free spot about 1 hour 30 minutes, until doubled in size and puffy.
<strong>Divide and shape the bases:</strong> Turn the dough out, knock it back gently, and divide into 2 equal pieces. Shape each into a tight ball and rest 10 minutes under the towel so the gluten relaxes. Stretch each ball into a 10- to 12-inch round on a floured surface, leaving a puffy 1-inch rim untouched.
<strong>Cook it like Street Pizza:</strong> Heat a heavy oven-safe frying pan over high heat with a slick of olive oil until lightly smoking. Lay in one base and sear 2 to 3 minutes until the underside is golden and set. Flip, quickly add sauce and toppings, and slide under a preheated hot grill 2 to 3 minutes until the rim is puffed and blistered. Repeat with the second base.
