Stir the yeast into the water and allow to froth for 5mins
Stir the salt and olive oil into the flour on a clean surface
Make a well in the middle of the floor and pour in a little water, pulling flour over it and repeat until all water is added.
Knead for a good 10mins to form good gluten - you will see strands forming.
Form the dough into a round and put in an oiled bowl covered with a tea towel for 2hrs to rest.
When the dough has doubled, push down gently to expel the air and leave to rest for 10mins again.
Pull off tennis ball size pieces with oiled hands. Form them into a perfect ball - the more circular at this stage, the better they will form into round pizza! On a floured (or even better fine semolina'd) surface you cant stretch and form your pizzas. Stretch as thin as you can either by hand or use a rolling pin.
Add toppings and use a peel to cook in your super hot outdoor oven for 90secs