Add the sea salt to the bowl of a stand mixer. Add water and swirl around until dissolved. Add the yeast and wait 15 seconds. Swirl the mixture to dissolve the yeast.

Add flour and mix with a dough hook until it just comes together and there are no stray pieces of dough on the bottom of the bowl. Cover and let rest for 20 minutes. Need the dough with the dough hook on the mixer’s slowest speed for three minutes. Increase the speed to the next lowest setting and mix another three minutes. Carefully place the dough ball in a dough tub or bowl sprayed with a little cooking spray and let rise for four hours.

Place the dough ball on the countertop keeping it as round as possible. Fold the ball two or three times and tighten into a ball. Place the dough ball in a cast iron skillet that has been thoroughly coated with olive oil. Add 1 tbs of olive oil to the top of the dough and stretch the dough as much as possible. Let dough rest 10 minutes, then continue to stretch the dough to the edge of the skillet.