Stir together the flour, salt and yeast in a large bowl. Mix in the water and use a rubber spatula or wooden spoon to work the dough until fully combined. Shape loosely into a ball.

Cover the dough with plastic wrap or a tight lid and allow to rise at room temperature for 2-3 hours until bubbly and doubled in size.

Optional: After rising, place covered in the refrigerator for up to 3 days.

Preheat the oven to 475 °F. Place a pizza stone on the centre rack.

Prepare 4 sheets of parchment paper. Rip into 12 inch/30 cm long sheet and lightly flour.

Use a knife or spatula to divide the dough into 4 (or 8 for individual pizzas). Flour your hands and scoop ¼ of the dough out of the bowl, lightly shape into a round ball and place in the centre of the prepared parchment.

Flour a rolling pin and starting from the centre of the dough, roll out, rotating the parchment after each roll in order to shape it into a circle. If it seems tough to roll, leave it for 5-10 minutes to allow the gluten to relax.

Top with ¼ cup of sauce, 1-2 cups of desired toppings and 1.5 cups of cheese.

Slide the assembled pizza onto a pizza peel (still on the parchment) or the back of a large baking sheet. Carefully transfer on to the heated pizza stone.

Bake for 9-11 minutes until the crust is golden and the cheese is lightly brown and bubbly.

Transfer the cooked pizza off the baking stone and back onto the peel/baking sheet. Place on a cooling rack for a couple of minutes.

Peel the parchment paper from the bottom, slice and serve.